- 1 pound dried black beans
- 2 green bell peppers, halved and seeded
- 8 cups water
- 1 medium onion, quartered
- 2 cloves garlic
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 bay leaf
- salt to taste
- 1/4 cup dry white wine
- 1 tbsp red wine vinegar
- 1 tbsp sugar
- 1/4 cup olive oil
After soaking, bring the beans, pepper and water to a boil, then immediately turn the heat to a simmer and cook, covered for 1 1/2 hours, or until the beans are almost tender.
Prepare a sauce, called sofrito, by combining the other green bell pepper, the onion, garlic, oregano, cumin, bay leaf and a little of the cooking water in a blender. Blend on low until the mixture is smooth.
Add the sofrito to the beans. Bring to a boil again, then immediately reduce the heat to a simmer.
Add salt and the wine, vinegar, and sugar. Continue to simmer, uncovered, until the bean mixture becomes thick, about 2 more hours.
Add olive oil immediately before serving. Serve over steamed rice.
Reprinted with permission from The Compassionate Cook Cookbook.
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