Step 1

Add your dry beans to your heavy bottomed pot and cover with water (about 3 cups)

Step 2

Allow your beans to soak over night. (If you don't have time to soak overnight CLICK HERE to see my version of Quick Cuban Black Beans using canned beans!)

Step 3

The next day, your beans will have soaked up most of the water. When you are ready to cook them add 5 cups of water and half of your chopped green pepper to the pot.

Step 4

Bring to a boil and then cover and reduce to a simmer for 60 minutes stirring frequently.

Step 5

If you notice that your beans are absorbing most of the liquid, you can add water (1 cup at a time) to keep them simmering.

Step 6

While your beans are simmering, heat a small skillet with 3 tablespoons of olive oil.

Step 7

Once your skillet is hot add the remainder of the chopped green pepper, your chopped onion, and garlic. Sauté over medium/low heat until the vegetables are soft and translucent.

Step 8

Once your vegetables are softened and your beans have simmered for 60 minutes, take a slotted spoonful of black beans (not the liquid) from your pot and add to the skillet with the onion mixture.

Step 9

Using a wooden spoon or a meat mallet, smash your ladle of black beans into the onion mixture and stir to combine. (they don't have to be completely smashed but just enough to pop them open and incorporate them into the onion mixture)

Step 10

Add all of the skillet contents and 2 cups of water back into the large pot of black beans and stir.

Step 11

Cover and simmer for another 60 minutes.

Step 12

After those 60 minutes, add 3 cups of water and remainder of ingredients (oregano, salt, black pepper, sugar, cumin, vinegar) into the pot and stir.

Step 13

Cover and simmer for 30 minutes, stirring occasionally

Step 14

Give yourself a pat on the back...YOU'RE DONE!