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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 8 |
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This is my Mother's favorite black bean recipe. I think she got it from an old Cuban cookbook. Her note is: flavorful! Cooking time doesn't include soaking time. Ingredients:
1 lb dried black beans |
1 green bell pepper, chopped |
10 cups water |
2/3 cup olive oil |
1 large onion, minced |
1 green bell pepper, minced |
4 garlic cloves, pounded |
4 teaspoons salt |
1/2 teaspoon pepper |
1/4 teaspoon dried oregano |
1 teaspoon sugar |
1 bay leaf |
2 tablespoons vinegar |
2 tablespoons wine |
2 tablespoons olive oil |
Directions:
1. Wash beans.
2. In a large pot, soak the beans with the first chopped bell pepper in water until swollen. Overnight?.
3. **It doesn't say so but I'd drain it at this point and add new water so the beans won't be so musical if you know what I mean.**.
4. Cook until soft about 45 minutes.
5. Heat oil in a medium pan. Add onion, second bell pepper and garlic and cook until soft.
6. Add 1 cup of cooked beans and mash them well. Add mixture to bean pot.
7. Add dry seasonings to the pot.
8. Cover and boil 1 hour.
9. Add vinegar and wine.
10. Cover and simmer 1 hour.
11. If broth is too watery, uncover and cook until it thickens.
12. Just before serving stir in the olive oil.
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