1. Soak the beans overnight. Pressure cook the beans till soft. Drain them and keep the water aside.

2. Heat olive oil in a pan. Add chopped onion, chopped bell pepper, garlic paste and white vineger to it. Cook till onion turns golden.

3. Add tomato puree or Black Bean Puree, drained black beans, finely chopped green chilli, cumin powder, bay leaves, salt and black pepper powder.

4. Pour 2 cups of drained bean water to it. Mix well. Simmer till everything blends equally and thickens.

5. Garnish with cilantro (optional) to serve.

Pressure cook rice separately. Serve rice with hot black beans.

Other Methods are

1. Bay leaves and cumin powder can be added while pressure cooking the beans.

2. You can add Thyme leaves instead of Bay leaves.

3. Half a teaspoon of Tabasco sauce (red or green) can also be added.

4. To thicken the stew you can add 1 tsp of cornstarch dissolve in 3 tbsp of water in the final step.

5. Carrots, potatos etc. can be added

6. 1/2 tsp of dried crushed oregano can be added

7. 1/2 tsp of lime juice can be added before serving

8. Some prefer Tamari sauce instead of Tomato puree

9. To get extra flavor, 1 tsp of olive oil may be added in the third step or before serving.

Vegetarians may note that Black Beans served in the cuban restaurants may contain Beef Broth or rum or Congac. It is good idea to confirm the exact name of the dish and its contents before ordering.