Many of you may or may not know that I am married to a Cuban. I was blessed with a wonderful mother-in-law and one that can also cook up a storm. Granted, she cooks with meat as her main course and fries nearly everything, but man oh man her beans. these black beans are the only ones she makes without a meat additive for flavor(ham hock, salt back, slab of bacon). But these beans are to die for, and I hope you enjoy them as much as I have over the last 27 years(Yikes, that is a long time!)
2 cups of dry black/turtle beans(picked through and debris removed)
8-10 cups of water
1 teaspoon salt(maybe more to taste)
3-4 tablespoons olive oil
1/4-1/2 cup sofrito
1 teaspoon oregano
1/4-1/2 teaspoon cumin(do not omit)
1/4 cup cooking wine(whatever you have on hand will do)
I used to pressure cook these beans and that is all fine and well, but I have learned to embrace my slow cooker/crock pot. Something every kitchen should not be without, especially if you have a family.
Start these beans the night before, you will thank me at dinnertime. Place cleaned, rinsed black beans in slow cooker with water and salt. Set it on low and let it be.
In the morning if you need to add any extra water, do so, but only enough to keep beans covered. This dish is supposed to be on the thick side.
Once you have your beans covered with enough water(If it was necessary) then get out a small frying pan. Heat pan and add your oil. once it is hot over a medium-high heat then add your sofrito. It will pop and splatter a bit. Saute it for about 2-3 minutes, but stir nearly continuously. Once the sofrito is heated through add to beans...oil and all.
Now begin to add your other spices, cumin, oregano, and cooking wine.
Now here is the odd part but a must if you want the consistency you would get at a Cuban home. Take a sturdy metal spoon and take the back of the spoon to gently smash some of the black beans against the wall of the slow cooker. Do this with about half of the beans you have cooked. Remember that you only want about 1/4 of an inch of water on top of your beans. If it is any higher, then you will have gloopy(I made that word up) runny beans, and that is a no-no in the Cuban realm.
Please, if you have any questions ask away in the comment section. And as always, enjoy this dish.