Soak the beans overnight. Pressure cook the beans
till soft. Drain them and keep the water aside.
Heat olive oil in a pan. Add chopped onion,
chopped bell pepper, garlic paste and white vineger to
it. Cook till onion turns golden.
Add tomato puree or Black Bean Puree, drained black
beans, finely chopped green chilli, cumin powder, bay
leaves, salt and black pepper powder.
Pour 2 cups of drained bean water to it. Mix well.
Simmer till everything blends equally and thickens.
Garnish with cilantro (optional) to serve.
Pressure cook rice separately. Serve rice with hot
Other Methods are
Bay leaves and cumin powder can be added while
pressure cooking the beans.
You can add Thyme leaves instead of Bay leaves.
Half a teaspoon of Tabasco sauce (red or green) can
also be added.
To thicken the stew you can add 1 tsp of cornstarch
dissolve in 3 tbsp of water in the final step.
Carrots, potatos etc. can be added
1/2 tsp of dried crushed oregano can be added
1/2 tsp of lime juice can be added before serving
Some prefer Tamari sauce instead of Tomato puree
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.