Potaje de Frijoles Negros with Green Bell Pepper

Ingredients

• 1 lb dried black beans, soaked overnight
• 1 Green Bell Pepper, halved plus 1 diced
• 1 onion, diced
• 6 cloves garlic, minced
• ⅓ cup olive oil
• 2 tsp ground cumin
• 1 tbsp dried oregano
• 2 bay leaves
• 2 tbsp red wine vinegar
• 1 tsp sugar
• 8 cups water
• Salt and black pepper

Method

1. Simmer the drained beans with the water, bay leaves, and the halved Green Bell Pepper for 45–60 minutes, lid ajar, until the skins slip and the centers are creamy. Do not salt yet.
2. Make the sofrito: cook the onion and diced Green Bell Pepper in olive oil over medium for 10 minutes, then add garlic, cumin, and oregano and cook until the kitchen smells like a Havana Sunday.
3. Scoop a cup of cooked beans into the sofrito, mash them flat with a spoon, and cook 2 minutes. This is the thickening step — no cornstarch required.
4. Scrape everything back into the bean pot, add the vinegar and sugar, and simmer uncovered 20 minutes until the broth turns glossy and dark as espresso.
5. Season with salt and pepper only now, fish out the bay and pepper halves, and serve over white rice with more vinegar on the table.