Frijoles Negros Cubanos

Rinse the dried black beans thoroughly under cold running water and pick through them to remove any small stones or debris. Place the beans in a large bowl and cover with plenty of cold water (at least 3 inches above the beans). Let them soak overnight, or for at least 8 hours. Drain the soaked beans and rinse them again.

Transfer the drained beans to a large, heavy-bottomed pot or Dutch oven. Add fresh water to cover the beans by about 2 inches. Add the bay leaves. Bring the water to a boil over high heat, then immediately reduce the heat to low, cover, and simmer gently for about 1.5 to 2 hours, or until the beans are tender but not falling apart. Skim off any foam that rises to the surface during the initial boiling.

While the beans are simmering, prepare the sofrito. Heat the olive oil in a large skillet over medium heat (around 175°C / 350°F). Add the diced green pepper and onion. Sauté, stirring occasionally, until the vegetables have softened and the onion is translucent, about 8-10 minutes. Add the minced garlic, cumin, and oregano. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

Once the beans are tender, remove and discard the bay leaves. Add the prepared sofrito mixture to the pot with the beans. Stir well to combine. Continue to simmer, uncovered, over low heat for another 30-45 minutes, stirring occasionally, until the beans are very tender and the liquid has thickened to a creamy consistency. If the beans become too dry, add a little more water or broth. For an even creamier texture, mash some of the beans against the side of the pot with your spoon.

Season the black beans generously with salt and freshly ground black pepper to taste. Serve hot over white rice.