Cuban black beans

Ingredients for 4 servings:

• 400 g beans, black
• 2 large bell peppers, green
• 12 large onions
• 10 garlic cloves
• 4 bay leaves
• 3 tsp cumin
• 3 tsp oregano
• 1 tsp pepper
• 2 tbsp apple cider vinegar or white wine vinegar
• 250 ml water
• n. B. Salt
• e.g. coconut oil
• e.g. lime juice

Instructions

Working time approx. 35 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 45 minutes; Total time approx. 9 hours 20 minutes

vegan, gluten-free, fiber

If the beans are dry, rinse them several times with water and soak them in water for a few hours (or overnight). Then rinse the dark water off the beans in a sieve. Place the beans in a pot with the specified amount of water. Add the bay leaves and 1 tablespoon of coconut oil and cook with the lid on for 20 minutes over medium heat. Once the beans are tender, put some of them in a bowl, mash them with a fork, and return them to the pot to thicken the sauce. While the beans are cooking, peel and dice the onions and bell peppers. Peel and finely chop the garlic. Sauté the vegetables in a pan with 1 tablespoon of coconut oil. Season with cumin, oregano, salt, and pepper. Once the onions are translucent, add everything to the pot with the beans. Then add the vinegar and simmer on low heat for another 15 minutes. Squeeze a little lime juice over the stew before serving. Serve with rice, parsley, and a fried egg, if desired. Fried bananas are also delicious.