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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Black beans

  2. 1 Bay leaf

  3. 1 tablespoon 15ml Cumin

  4. 1 tablespoon 15ml Oregano

  5. 1 Italian frying pepper - halved

  6. Olive oil - for sauteing, plus

  7. 1/4 cup 59ml Olive oil

  8. 1 White onion - large diced

  9. 1 Red pepper - large diced

  10. 1 Green pepper - large diced

  11. 6 Garlic cloves - chopped

  12. 1 tablespoon 15ml Sugar

  13. 1/8 cup 29ml White vinegar

  14. Salt - to taste

  15. 1/2 cup 31g / 1.1oz Finely-chopped red onion - for garnish

Instructions Jump to Ingredients ↑

  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.

  5. This recipe yields 4 servings.

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