Ingredients Jump to Instructions ↓

  1. 2 cups 320g / 11oz Black beans

  2. 3 tablespoons 45ml Olive oil

  3. 1 tablespoon 15ml Onion - finely chopped (medium)

  4. 1 Red bell pepper seeded and chopped OR 2 pimientos - chopped

  5. 4 Garlic cloves

  6. 1 teaspoon 5ml Ground cumin

  7. 1 tablespoon 15ml Sugar Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Wash and pick over the beans. Put the beans to soak for 2 to 4 hours in a saucepan in enough cold water to cover by 2 inches. Add enough water to cover the beans by 1 inch as they will have absorbed much of the soaking water, bring to a boil, cover, and cook until the beans are tender, about 2 hours. In a skillet heat the oil and saute the onion and bell pepper until both are soft. Add the garlic, cumin, sugar, and the pimientos, if using instead of bell pepper. Saute for a minute or two, then stir into the beans. Season with salt to taste, and cook, partially covered, over low heat for 1/2 hour longer. The beans will be quite dry. From "The Book Of Latin American Cooking" by Elisabeth Lamber Ortiz.


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