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Manny Rodriguez, professional food photographer, shares his go-to recipe. This Cuban classic is adapted from a family secret. To see the story behind this recipe and more, visit reclaimthekitchen.com.

KEEP SCREEN ON

Ingredients
Ingredients
1 large onion, chopped

2 green bell peppers, chopped

6 bay leaves

6 cloves of garlic, minced

1/4 cup red wine vinegar

3-4 cans black beans

1/2 cup olive oil

1/2 tablespoon of salt

Pinch cumin

Fresh cracked black pepper to taste

Salt to taste

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Preparation Method

  1. Sauté onions, garlic, and peppers until onions are transparent.
  2. Add black beans and cook accordingly.
  3. Then place one or two cups of black beans in blender and puree.
  4. Add pureed beans back to the pan along with bay leaves.
  5. Cook on low heat for two hours, leave overnight.
  6. Add 1/4 cup red wine vinegar, remove bay leaves and serve.