Cuban-Style Black Beans

Prepare the Beans:

Rinse the dried black beans in cold water and remove any debris or damaged beans.
In a large pot, cover the beans with plenty of water, at least 2 inches above the beans. Let them soak overnight. If you're in a hurry, you can use the quick soak method: Bring the beans to a boil, turn off the heat, cover, and let them sit for one hour.

Cook the Beans:

After soaking, drain the beans and return them to the pot.
Add enough water to cover the beans by about an inch.
Add the bay leaves and a pinch of salt.
Bring the beans to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours or until the beans are tender. Stir occasionally and add more water if needed to keep them covered.

Prepare the Sofrito:

In a separate pan, heat the olive oil over medium heat.
Add the chopped onion, green pepper, and garlic. Sauté until the vegetables are soft and fragrant.

Season the Beans:

When the beans are tender, add the sautéed sofrito to the pot.
Stir in the cumin, oregano, vinegar, and more salt and black pepper to taste.
Simmer for an additional 20-30 minutes to let the flavors meld. Adjust the seasoning as needed. Add sugar.

Serve:

Remove the bay leaves.
Serve your Cuban black beans over white rice for a classic Cuban meal. You can also garnish them with chopped fresh cilantro or a drizzle of olive oil if desired.