| Servings: 8
Ingredients:
1 pound black beans, picked over and rinsed
½ teaspoon black pepper
¼ teaspoon oregano
10 cups water
1 bay leaf
¼ cup olive oil
2 tablespoons sugar
1 large onion, minced fine
2 tablespoons wine vinegar
4 cloves garlic, minced
2 tablespoons sherry
1 bell pepper, minced
2 tablespoons olive oil
2 teaspoons salt
You can prepare red and or white beans in a similar manner
Directions
• Wash the beans and place in large pot with the 10 cups water and leave
to soak for several hours or preferably overnight.
• The next day, cook the beans in the same water at a slow heat for 45
minutes or more until they are tender. Cooking time will depend on just how fresh the beans are.
• Prepare the sofrito to season the beans. In a large pan, heat the oil
and sauté the onion, garlic and bell pepper for 7 minutes. Ladle out about 1 cupful of beans from the pot,
draining them somewhat and add them to the sofrito pan. Sauté the beans for a few minutes and mash them
in the pan with a wooden spoon. Return the beans together with the sautéed vegetables to the pot.
• Add salt, pepper, oregano, bay leaf and sugar to the beans. Cook over
low heat for another hour. Taste to correct the seasoning and add salt or pepper as needed.
• Add the vinegar and wine and continue cooking for about 30 minutes
more to thicken. At this point the beans will become very thick, so you should stir them thoroughly every
once in a while and take great care that they do not scorch at the bottom of the pot. Take the pot off
the heat and add 2 tablespoons of olive oil.
• Black beans will become thicker after being cooked and taste best when
left overnight in the refrigerator. Reheat slowly and carefully, stirring well.
|
