Cuban Black Beans

Fresh, brightly spiced black beans, a melt-in-your-mouth mix of onion, poblano pepper, coriander, and oregano will add rich flavor. Add them to a rice dish, mix into a salad, or eat them right out of the fridge as bean dip; whatever you choose, Dig in, or heat beans in a skillet or microwave-safe bowl for 1-2 minutes, or until desired temperature is reached and beans are slightly crispy. Mix with rice, salsa, and guacamole to make your own burrito bowl, or use as a filling for tacos or enchiladas.

1 pound dried black beans
1 poblano pepper, diced, divided
5 cloves garlic, minced, divided
2 Tablespoons extra-virgin olive oil
1 onion, diced
1 ½ teaspoons dried oregano
1 ½ teaspoons sea salt
1 teaspoon ground cumin
¾ teaspoon ground coriander
black pepper to taste
1/2 teaspoon smoked paprika
2-3 Tablespoons apple cider vinegar or red wine vinegar
½ Tablespoon cane sugar, brown sugar or coconut sugar

Soak beans with lots of cold water at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
Place drained beans in a pot with half the green pepper and 1 clove of garlic. Add 6 cups of water and bring to a boil over high heat. Once the water comes to a boil, lower heat to a simmer and cook beans partially covered until tender, about 1-1 ½ hours. While beans are cooking, there should be enough water to just cover the beans. Add a little more if necessary. Maintain a simmer and not a boil so the beans cook evenly and maintain their shape.
Warm the olive oil in a medium skillet. Add the remaining bell pepper, 4 cloves minced garlic and onion. Cook over medium heat until tender. Stir in the spices, salt and pepper and cook until fragrant, another minute or two.
Add the pepper-onion mixture to the cooked beans and simmer for 5-10 minutes. If broth is too liquidy, cook until desired consistency is reached. Add the vinegar to taste and the sugar. Taste for salt and season accordingly.
Cover and let cool before dividing into freezer containers or serve immediately.

Source: Pamela Salzman