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Rinse beans and discard any stones. In a large pot, soak beans overnight in water with baking soda, oregano, cumin and green pepper. The next day, add onion, garlic, olive oil, cider vinegar, sherry and salt to the water and cook on medium-low heat for about 3 hours or until the beans are very tender and liquid is reduced and somewhat thickened. Make sure liquid in pot does not entirely boil away. To prevent beans from burning, add more water when necessary. Recipe from Sandy Vasquez of Honduras and Miami, FL, who got the recipe from her Cuban grandmother. Tried on 09/01/90 when Sandy taught a Cuban cooking class at The Cookbook Cottage/1279 Bardstown Rd./Louisville, KY 40204. Posted by Cathy Harned. Fidonet GOURMET echo Recipe by: Sandy Vasquez of Honduras and Miami, FL, Posted to MC-Recipe Digest V1 #989 by The Meades
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AuntiePam 2 years agoBest recipe ever! I made a giant batch to keep on hand so I wouldn't have to use canned beans and this was the perfect recipe. Definately worth the effort. I froze 2 cup bags, without the liquid, flattened and froze. The beans have the perfect flavor and texture and guest always comment about how much they love them and what brand are they?? I didn't want to waste the liquid either, it smelled so good, so used it to make rice and it was a giant hit. Thank you for sharing.