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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Black bean stew to serve with rice and your desired meat dish. Makes large servings. Ingredients:
2 cups dry black beans, soaked overnight |
1 quart cold water, or as needed |
1 onion, chopped |
1 green bell pepper, chopped |
5 cloves garlic, chopped |
2 bay leaves |
1 tablespoon salt |
1 tablespoon ground cumin |
1 tablespoon dried oregano |
1/2 cup white cooking wine |
1/4 cup distilled white vinegar |
1/4 cup olive oil |
Directions:
1. In a medium stockpot, combine soaked beans (see Editor's Note), water, onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Bring to a boil over medium-high heat; reduce heat to low. Simmer, covered, until beans are tender, about 1 hour. Stir occasionally and add water as necessary so that the beans don't dry out or scorch.
2. When beans are tender, stir in wine, vinegar, and olive oil.
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