2 tbsp. olive oil
1 onion, diced
1 bell or poblano pepper, diced
3 cloves garlic
2-3 slices bacon, cut into 1/2” chunks (or leftover pork, etc.)
2 cans black beans
1 tsp. salt
1 tsp. cumin
1/2 tsp. pepper
1 cup chicken stock or bouillon
1 bay leaf
1 tsp. vinegar (1 capful)

  • heat oil and sauté vegetables and bacon
  • add beans, stock and spices
  • bring to a boil, then reduce heat and simmer until thickened

source: http://cooking.nytimes.com/recipes/1013062-cuban-black-beans

6/4/25: tried to substitute dry beans (soaked in boiling water following package directions, then added to sofrito with an extra cup of water). but even after boiling for 2.5 hours, they were still firm. i think i need to pressure-cook them instead.