Cuban Style Black Beans | Recipe | Food & Wine

There was a freshness in my mom's cooking. It was homely and not overly fussy. Her black beans are a perfect example. They begin by simply cooking dried black beans with onion, green pepper, and bay leaf in a pressure cooker, which makes quick work of dried beans, infusing them with flavor while turning them very tender and soft. She would then make sofrito: garlic, onions, and green pepper gently cooked for a long time in olive oil. She would add the sofrito to the beans, which enriched the cooking liquid and gave them a mellow flavor that didn't hit you over the head and really went well with everything else she served them with—the toasted rice, the sweet fried plantains, the boiled yuca, and the tender shredded beef of the ropa vieja. She served an achingly sweet caramel flan for dessert. And for me, all of these things together made the perfect meal.

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[ancherrera]

I wanted to come in here say this was wrong and not authentic, but then I watched it and the recipe is spot on. Thats about how my grandmother made it. Except for the part where you served it without rice!

[zcdel]

No tomato paste goes into the authentic black bean soup.

[LunaticPrime]

In which kind of cups do I have to measure? Espresso cups, tea cups, cappucino cups, big tea mugs? Can't you just specify it in millimeters? Just use the fricking metric system like reasonable people do.