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Saturday, March 10

Cuban-style black beans

Beans, dried black, rinsed, drained
1 pound
Onions, halved
2 medium
Bell peppers, green, halved
2 medium
Bay leaves
2 +
Water, cold
8 cups
Garlic, smashed
3 cloves
Salt, kosher
1 teaspoon +

Oil, extra-virgin olive
¼ cup +
2 tablespoons
Wine, dry white
¼ cup
Cumin, ground
1 ½ teaspoons
Oregano, dried
1 ½ teaspoons
Tomato paste
1 teaspoon
Pepper, freshly ground
1 teaspoon
Cilantro, chopped

Lime wedges

  1. Combine the beans, half an onion, half a pepper, 2 bay leaves, and water in a pressure cooker. 
  2. Lock the lid, select Beans (if using an InstantPot), press Adjust to set the pressure on high, and set the timer for 15 minutes. 
  3. Release the pressure naturally, and discard the onion, pepper, and bay leaves. 
  4. Finely chop the remaining onion and pepper halves. 
  5. Sprinkle 1-teaspoon salt on the smashed garlic, and rub to form a paste. 
  6. Heat ¼-cup oil in a large skillet over medium heat. 
  7. Add the onion, peppers, and garlic-salt paste. 
  8. Cook, stirring occasionally, until the onions are translucent, about 8 minutes. 
  9. Stir in the remaining 2 bay leaves, wine, cumin, oregano, and tomato paste. 
  10. Cook, stirring, until the tomato paste is incorporated and the wine has evaporated, about 2 to 3 minutes. 
  11. Remove the cover from the pressure cooker, select Sauté, and stir in the onion-pepper mixture; season with salt and pepper. 
  12. Simmer until the beans are cook through, about 30 minutes. 
  13. Drizzle with remaining 2-tablespoons oil. 
  14. Serve the beans with cilantro and lime wedges. 
Recipe from Food&Wine Magazine, March 2018.

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