Ingredients

1lb dried black beans

1 plantain, sliced

1 16oz can of crushed tomatoes

1 large yellow onion, finely chopped

1 large green bell pepper, finely chopped

1 oz of pimentos, chopped

¼ cup of olive oil

Bay leaves

Salt

Instructions

The night before, wash the black beans thoroughly and let them sit overnight, submerged in water. The next morning, bring the beans and the plantain to a boil in a large pot. Lower the heat to medium and cook until the beans are soft.

In a pan, heat the olive oil and then add the onions. Once they begin to turn translucent, add the green pepper and cook until soft. Add the tomatoes to complete the sofrito.

Combine the sofrito with the beans, the chopped pimento, a few bay leaves, and lightly salt. Continue cooking for 2 hours, on low heat, stirring occasionally.

Serve with your favorite white rice, adding a light touch of vinegar and olive oil before serving.

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This dish is central to my early memories of food at my grandparents house. It was always served at holidays and special events, and often served throughout the year for lunch or an early dinner. This is the dish by which I judge all Cuban kitchens and there’s always delight in finding a place with their own twist, some secret ingredient passed along their own familial culinary lines.

Admittedly, I generally don’t have the inclination to use dry beans and find the canned variety to be the perfect pantry staple. If you also choose to use canned beans, I recommend avoiding the varieties with sofrito. They’re more than ok, but if you can make time to cook up a small batch, I find it helps the canned beans deliver more flavor.