Black Beans
Black Beans
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| Yield |
| 6servings |
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Black Beans
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Ingredients
- For the beans
- 1pound dried black beansrinsed thoroughly
- 1tablespoon extra-virgin olive oil
- 1/2large white onionchopped
- 1each green bell pepperchopped
- 5each garlic clovescrushed
- 1each bay leaves
- For the sofrito
- 1/4cup vegetable oil
- 1/2large white onionfinely chopped
- 1each green bell pepperfinely chopped
- 3each garlic clovesfinely chopped
- 1each bay leaves
- 1teaspoon cumin
- 1teaspoon oregano
- 1teaspoon black pepperplus more to taste
- 1teaspoons saltplus more to taste
- 2tablespoons sherry vinegar
- 1/4 cup green olivesthinly sliced
- 1teaspoon sugar
Yield:
Instructions
- In a large pot add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
- Meanwhile, make the sofrito. Heat 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
- Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar.