Cuban Black Beans

1. Prepare and Cook Beans

Drain the soaked black beans and return them to the pot, covering them with fresh water. Add a splash of extra virgin olive oil, half of the chopped white onion, half of the chopped green bell pepper, four to five crushed garlic cloves, and a bay leaf. Bring to a boil and then reduce to a gentle simmer for about an hour, skimming off any foam.

2. Make Sofrito

In a large skillet, warm the remaining olive oil over medium heat. Add the rest of the onion and bell pepper, three more garlic cloves, another bay leaf, cumin, oregano, black pepper, and salt. Sauté until onions are translucent and spices are fragrant, about seven minutes.

3. Combine Beans and Sofrito

Pour the sofrito into the pot with the beans, stirring in the sherry vinegar, dry white wine, thinly sliced green olives, and a teaspoon of sugar. Simmer for another one to one and a half hours, stirring occasionally, until flavors meld and beans thicken slightly.

4. Final Seasoning

Remove bay leaves and adjust seasoning with salt and black pepper if needed. Stir in more sugar to balance flavors if desired. Serve hot over cooked white rice.