Recipe
Dormido Black Beans
Cuban black beans simmered with a sofrito of tomato, ají, onion and cumin, thickened and rested as tradition dictates.
- Preparation20 min
- Cooking1 h 10 min
- Total time1 h 30 min
- Servings6 servings
- DifficultyEasy
Dormido black beans are the dish that best represents Cuban cuisine. The indigenous people of our island already ate them before the arrival of Christopher Columbus.
The secret to that 'dormido' state lies in the resting: the longer they rest after cooking, the more flavorful and thick they become.
Ingredients
Check off the ingredients you have.
Method
- Bring the beans to a boil in 1 liter of water with the bay leaf, the teaspoon of baking soda, the cup of oil and the pinch of sugar (the amount you can hold between two fingers).
- While the beans boil and soften, roast 4 of the ají peppers and toast the cumin in a skillet placed over direct heat.
- Chop the tomatoes, the 4 raw ají peppers, the 4 roasted ones and the onions into small pieces. Crush the garlic.
- Grind and strain the tomatoes and sauté them in oil together with the ají peppers, the onion, the garlic and the roasted cumin.
- When the sofrito is ready and the beans have softened, mix them and add salt to taste.
- Keep the pot over the heat until the beans set and thicken.
- A few moments before turning off the heat, add the vinegar.
- Let the beans rest for as long as possible before serving.
