An authentic ingredient used in this Cuban Black Bean recipe is to add a Habanero Chili (Capsicum Chinense) or a similar Scottish Bonnett Pepper to spice it up as you desire.

Also to thicken the beans, Cubans will often add a small piece of a Taro type tuber called Malanga (Xanthosoma sagittifolium). Puerto Ricans call it Yautia.

1/2 cup extra virgin olive oil
1 Spanish onion minced
1/2 green pepper minced
2 16-ounce cans black turtle beans
1/2 tsp garlic powder
1/4 tsp oregano
1/4 tsp ground cumin
1/4 tsp sugar
2 bay leaves
2 tbs white vinegar
4 fresh cilantro leaf
2 tbs dry sherry or white wine
1/2 cup manzanilla olives
1 jar 6 1/2 oz of red pimentos, chopped
1/2 cup water

Heat the olive oil in a large sauce pan. Cook the onion and green pepper in it for about 5 minutes. Add the canned beans, including the liquid. Add remaining ingredients and cook at low heat for no less than 20 minutes or until thickened to taste. Serve with white rice.
Serves 4 to 6.