Frijoles Negros Estilo Cubano

Ingredients

• 4 or 5 dried arbol chiles, chopped
• 1 ½ cups vermouth or white wine
• ¾ cup olive oil
• 2 vidalia onions, diced
• 1 yellow onion, diced
• 3 big red peppers
• 16 good size cloves, minced
• A good shake of oregano
• A good shake of comino molido
• 5 15.5oz cans of black beans, undrained
• The juice of 2 limes

Optional additions, to serve with:

• Avocado
• Sriracha
• Green onions
• Cilantro

For sandwiches:

• Cuban bread, baguette, bolillo, etc
• Muenster cheese

Method

1. Simmer chiles in ½ cup wine.
2. Heat the oil in cast iron skillet or Dutch oven. Sauté the onions & peppers until they're soft & sweet. Add garlic and sauté until nearly translucent. Add oregano & comino. Cook down some. Add chiles and the rest of the wine. Cook down some more. Add beans. Simmer.
3. Bake in skillet in 225° oven for 5 or 6 hours, scraping the bottom & sides evry hour or so, until it's good and goopy.
4. Add lime juice and stir it in. For best results chill in fridge for at least 24 hours and reheat when ready to use.

Sandwiches:

Cut bread lengthwise. Toast under broiler. Spread with avocado and the goopy bean mixture. Top with green onions, cilantro. Squeeze sriracha over the top. Add sliced muenster cheese. Drizzle with olive oil. Warm in oven, broiler, or microwave to melt cheese.

Save the rest of the beans in the fridge or freezer. Eat them with rice, eat them with tortillas, eat them with pork, eat them as a side dish, eat them on their own. With eggs is good too, or on a breakfast sandwich.