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Prep Time: 20 Minutes Cook Time: 135 Minutes |
Ready In: 155 Minutes Servings: 4 |
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Ingredients:
1 pound black beans |
1 bay leaf |
1 tablespoon cumin |
1 tablespoon oregano |
1 italian frying pepper, halved |
olive oil, for sauteing, plus 1/4 cup olive oil |
1 white onion, large dice |
1 red pepper, large dice |
1 green pepper, large dice |
6 cloves garlic, chopped |
1 tablespoon sugar |
1/8 cup white vinegar |
salt |
1/2 cup finely chopped red onion, for garnish |
Directions:
1. In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
2. After 45 minutes, remove the pepper.
3. In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
4. In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.
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