Ingredients:
- 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
Preparation:
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.
More Vegetarian and Vegan Mexican Recipes:
Mango and Peach Salsa Recipe
Ten Minute Vegetarian TVP Tacos Recipe
Enchilada Casserole
Easy Mexican Rice
Black Bean Enchiladas
Basic Guacamole Recipe
Crock Pot Refried Beans
Mexican Black Bean Soup
Vegetarian and Vegan Seitan Fajitas
Vegetarian Mexican Quiche
Vegetarian Chili Flautas
Breakfast Tacos
Vegan Plantain Chips
