Black beans are more than a dish in our family. They represent a deep connection to our heritage. Every time the family gathers there is a pot of beans on the stove. These beans are how I know I am home. Each person has their own slight twist on these beans (I add some white vinegar) - this was my mother's.
First
1 pound black beans
10 cups water
1 large green pepper
Second
2/3 cups olive oil
1 large onion
4 garlic gloves
1 large green peppers
4 tsps salt
½ tsp black pepper
¼ tsp oregano
1 bay leaf
2 tbls sugar
Soak black beans overnight, before putting them in water sort through them to be sure there are no stones. Drain beans.
In the morning place the ingredients in the first list into a large pot and begin to boil.
The green pepper should be cut into small pieces. Boil for several hours, till beans are soft.
Take the ingredients in the second list and –Heat oil in frying pan. Cut onion really small, smash garlic and cook onion and garlic in frying pan. Add chopped green pepper (real small) cook a bit longer. This sofrito is the base for the frijoles.
Take one cup of the cooked beans and smash them into the above sofrito. Add
remaining ingredients in # 2 into frying pan and cook a few minutes then add back
to the ingredients in First list. Cook for another hour covered and at a slight boil. Be sure to remove the bay leaf before serving.
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