Cuban Black Beans,

Sift through the dried black beans, tossing any discolored or broken ones or small stones that snuck in. Once you deem them perfect, rinse them well.

Bring a large pot of water to a boil over medium-high heat. Add the beans and stir.

When the beans and liquid start boiling again, cook for 1 hour.

Stir the beans and add water to cover, if too much liquid has evaporated. Reduce the heat to simmer and gently boil the beans for 1 more hour, or until they are soft and fully cooked. When they are ready, lower the heat to low and cover the pot.

In a separate skillet, warm the oil over medium heat. Add onion and peppers and sauté for about 5 to 7 minutes, until the onion becomes transparent.

Add the minced garlic and sauté for 2 to 3 minutes, until fragrant.

Add the sautéed onion, pepper, and garlic mixture to the large pot with the beans. Stir until well combined. As soon as the beans have started simmering again on medium heat, add the white wine, vinegar, cumin, oregano, and sazon. Give the pot a last good stir and let it simmer for 1 to 2 last minutes. The black beans are ready to serve with white rice or cook into your favorite dishes, including Emily’s favorites: quesadillas and empanadas.