Ingredients:
- 1 lb black beans in the raw
- 2 Tbls. olive oil
- 1 whole medium ripe tomato
- 1 bay leaf
- 1/2 medium onion
- 1/2 medium green pepper
- 1 clove garlic, crushed
- 1/2 C olive oil
- 1/2 medium onion chopped
- 1/2 green pepper, chopped
- 1 garlic clove minced
- 1 tsp. crushed oregano
- 1/4 tsp. cumin
- 2 Tbls. wine vinegar
- salt to taste
- 1/2 tsp. hot sauce
- 2 Tbls. dry sherry
Directions:
Wash beans. Discard any imperfect ones. Place in bowl. Cover with water 2 inches above the beans. Soak overnight.
Pour bean into a kettle with soaking water. If necessary, add more water so that beans will be covered 1 inch. Add 2 Tbls. olive oil, tomato, bay leaf, onion, green pepper, garlic. Bring to a boil, skim foam. Lower heat to medium and cover. Cook until beans are tender, about 1 hour. Use a wooden spoon to stir occasionally.
Remove bay leaf and what is left of tomato, onion, pepper, and garlic. In a skillet, heat remaining oil and sauté chopped onion and green pepper until transparent. Add garlic, oregano, cumin, wine vinegar, and salt. Cook 2 minutes longer, then add to beans. Stin hot sauce, cover and cook for 30 minutes. Add sherry. Serve with rice and chopped onion.
Comments:
From Bob Sellig. I’m going to ask him about this one too. Why take out the stuff from the beans? I doubt I’ll do that when I try this one.