Black beans (randelman)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Black beans, soaked |
| 1 | Bay leaf | |
| 1 | medium | Green bell pepper, cut into quarters |
| ⅔ | cup | Olive oil |
| 4 | Garlic cloves, chopped | |
| 1 | large | Onion, chopped |
| 1 | medium | Green bell pepper, chopped |
| 3 | teaspoons | Cumin |
| 2 | tablespoons | Cider vinegar |
| 1 | teaspoon | Chopped green chili |
Directions
SOFRITO
Cook black beans with bay leaf & green pepper until they are very tender & starting to crack open about 2 hours. Add more water as necessary.
SOFRITO: In a skillet, heat the oil, add garlic, onion, bell pepper & cook, stirring until the onion is translucent, 8 to 10 minutes. Add the rest of the ingredients & mix well.
Add sofrito to the beans, mix well & cok over low heat, covered, until the beans crack open, 30 to 40 minutes. Season to taste & serve.
Randelman & Schwartz, "Memories of a Cuban Kitchen"
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