Pressure cook the beans till soft. Drain them and keep the water aside.
Heat olive oil in a pan. Add chopped onion, chopped bell pepper, garlic paste, and white vinegar to it. Cook till onion turns golden.
Add tomato puree or black bean puree, drained black beans, finely chopped green chilli, cumin powder, bay leaves, salt, and black pepper powder.
Pour 2 cups of drained bean water to it. Mix well. Simmer till everything blends equally and thickens.
Garnish with cilantro (optional) to serve. Pressure cook rice separately. Serve rice with hot black beans. Other methods:
Bay leaves and cumin powder can be added while pressure cooking the beans.
You can add thyme leaves instead of bay leaves.
Half a teaspoon of Tabasco sauce (red or green) can also be added.
To thicken the stew, you can add 1 teaspoon of cornstarch dissolved in 3 tablespoon of water in the final step.
Carrots, potatoes, etc. can be added.
1/2 teaspoon of dried, crushed oregano can be added.
1/2 teaspoon of lime juice can be added before serving.
Some prefer tamari sauce instead of tomato puree.
To get extra flavour, 1 teaspoon of olive oil may be added in the third step or before serving. Vegetarians may note that black beans served in the Cuban restaurants may contain beef broth, rum, or cognac. It is a good idea to confirm the exact name of the dish and its contents before ordering.
Bawarchi of the Week
Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.