“Black Beans”

Yields 8 servings.

1 lb. black beans

10 cups of water


2/3 C. olive oil

1 onion

4 cloves of garlic

2 green pepper

4 t. salt

1/2 t. pepper

1/4 c. oregano

1 bay leaf

2 T. sugar


2 T.  vinegar

2 T. cooking wine

2 T. olive oil

Wash beans and soak in water with one green pepper.  Let soak at least 24 hours.

When beans are swollen start cooking in the same water until they soften (approximately 45 minutes).  In a skillet, heat oil.

Sauté chopped onion, garlic and then add a finely chopped green pepper.  Add approximately one cup of black beans to skillet and crush well, then add everything together with the rest of the beans.  Add salt, pepper, oregano, bay leaf and sugar.

Cook for another hour approximately.  Add vinegar and cooking wine and cook in low heat for another hour.  If it’s still quite “liquidy” (too bro-thy) cook without lid so it can thicken.

When you are ready to serve add 2 T. olive oil.

Serve over white rice.

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