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A signature dish of Cuba, black beans are served at almost every dinner table. This recipe makes a big batch, so freeze leftovers to thaw and serve as needed. Photo credit: Joanne Bruno from Eats Well with Others.
8 cups water
1 package (16 ounces) dried black beans, rinsed and picked over
2 McCormick Gourmet™ Bay Leaves, Turkish
1/4 cup olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
2 tablespoons McCormick Gourmet™ Cuban Seasoning , divided
1 teaspoon McCormick Gourmet™ Oregano, Mexican
2 tablespoons white wine vinegar
1/4 cup chopped pimiento-stuffed Spanish olives
Bring water, beans and bay leaves to boil in large saucepan. Boil 2 minutes. Remove from heat. Let stand, covered, 1 hour.
Meanwhile, heat oil in large skillet on medium-high heat. Add onion; cook and stir 3 minutes. Add bell pepper and 1 tablespoon of the Seasoning; cook and stir 2 minutes or until vegetables soften. Add to beans. Return beans to boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
Stir remaining 1 tablespoon Seasoning, oregano and vinegar into beans. Cook, uncovered, 15 minutes or until beans are tender. Stir in olives. Serve over cooked white rice.
(Amount per serving)