This is one of my favorite Black Bean dishes. My mother-in-law taught me how to make these beans when I first got married. Thank you Yoli, You have been an inspiration and my teacher of all I know about Cuban Cuisine. I have named this recipe after her. We call her Mima, a term of endearment. She is an incredible cook. Gracias Mima
1Sort and clean beans, then rinse twice in cool water. In a heavy cooking pot, add water to cover the beans completely and soak overnight in the refrigerator. NOTE: what ever I have put in the above recipe that states Set Aside for Later does not go into the pot now. (Example recipe calls for 3/4 cup olive oil, half goes in now; the other 1/4 cup gets set aside for later). Next morning do not throw soaking water away put on the stove, to the pot add one whole green pepper core and seeds removed, cut pepper in half; add the two halves like this to the pot. Add half cup olive oil, three cloves garlic smashed, 2 tbls vinegar, 1/2 tsp oregano, cumin, salt, bay leaf, 1 tsp of sugar, and 2 tabelspoons red wine. Cover and cook on medium low flame for about 2 1/2 hours.
2While beans are cooking make this sofrito, This sofrito should be added to the beans, after two and a half hour of cooking has past. In a large skillet heat remaing 1/4 cup olive oil; add the other remaining diced green pepper,the diced onion, the three cloves of remaining smashed garlic, plus the teaspoon of garlic powder; plus the 1/2 tablespoon of sugar, the black pepper, and remaining 1/2 tsp of oregano; and saute until onion and peppers are limp. Next add about 20 olives whole from the jar do not mince or cut and add the fire roasted pimento strips. salt to taste saute for another minute and set aside. After 2 1/2 hours have passed add your sofrito mixture to the simmering beans; give a good stir. Cover and cook for another hour.
After your hour has passed uncover the pot and with a potato masher, Mash down two or three times only. (No more then three times). Next take a large spoon and give another good stir making sure to mix everything very good. If the liquid level in the bean pot has dropped down or has started to absorb add another one cup of water. Stir well again taste to see if they have enough seasoning (salt) Cover again and cook for another hour always on a low simmer. Total time now should be 4 1/2 hours. Uncover pot; Beans should be sort of thick not watery, They will not be real thick either, if still a little watery uncover the pot and cook for another half hour uncoverd. Stir often to be sure your beans do not stick to the bottom of the pot. Taste to see once again if seasoning is right salt and pepper and serve on top of fluffy white rice. I have a recipe for white rice posted. You can also eat the beans in a bowl with crusty cuban bread, however, they are almost always eaten on top of white rice or on the side. traditionaly almost always a fresh ham roast is served with the rice and beans or at Christmas a whole pig is roasted and served with these beans and rice. Enjoy
3I will post a picture this weekend of the finished beans.