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Cuban Black Beans

servings: 6


14 oz dried black beans
2 qts water
1/8 tsp baking soda
½ tsp ground oregano
2 tsp ground cumin
1 green pepper, quartered
½ onion, finely chopped
3 Tbsp minced garlic
¼ cup olive oil
3 Tbsp cider vinegar
¼ cup sherry wine
salt to taste


Rinse beans and discard any stones. In a large pot, soak beans
overnight in water with baking soda, oregano, cumin and green pepper.

The next day, add onion, garlic, olive oil, cider vinegar, sherry and
salt to the water and cook on medium-low heat for about 3 hours or until
the beans are very tender and liquid is reduced and somewhat thickened.
Make sure liquid in pot does not entirely boil away. To prevent beans
from burning, add more water when necessary.

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