Ellen's Sort of Cuban Black Beans


  • 1 pound black beans
  • water to cover plus 2" I didn't measure
  • 1 green pepper, chopped
  • 1/3 cup olive oil
  • another green pepper, diced
  • 1 onion, diced
  • 4 cloves garlic, peeled and smashed
  • 1 Tbs salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 1 rounded teaspoon sugar
  • 1 bay leaf
  • 3 Tbs red wine vinegar
  • 1/4 - 1/2 cup rum


  • Soak the beans and the first green pepper in the water. You could do this overnight. I just threw the beans and the chopped green pepper in the water this morning and left it there till 3:30pm when I came down to start them cooking. I did drain the beans and add new water. That's optional. Just make sure you cover the beans plus 2" of water when you start them cooking.
  • Bring to a boil, then reduce to a simmer and cook an hour.
  • At some point during this time saute the second green pepper, onion, and garlic in the olive oil until soft.
  • After the beans have cooked an hour, add the cooked pepper, onion, and garlic to them. Add the salt, pepper, oregano, sugar, and bay leaf. Cook another hour, covered, at a simmer.
  • Stir in the vinegar and rum. Cook, covered, another hour.
  • You're probably left with a lot of broth at this point. Take the cover off and simmer until it thickens up. Use a potato masher to mash up some of the beans to thicken it.