Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Dried black beans |
¾ cup | Olive oil |
1 \N | Onion, chopped |
1 \N | Clove garlic, mashed |
1 \N | Green pepper, chop coarsely |
2 \N | Bay leaves |
\N \N | Salt |
1 teaspoon | Oregano |
\N \N | Chopped green onions |
¼ teaspoon | Cumin |
2 tablespoons | Plus 1/4 cup wine vinegar |
½ teaspoon | To 1 ts hot pepper sauce |
1 teaspoon | Honey |
\N \N | Hot cooked rice |
Cook beans according to basic directions (see Navy Bean Soup). Drain, reserving ½ cup bean broth.
Heat ¼ cup of the olive oil and saute onion, garlic, green pepper, and bay leaves until onion is lightly browned.
Add oregano, cumin, 2 tbl of the vinegar, and reserved bean broth. Simmer until onion and pepper are soft.
Shortly before serving, add drained beans, hot pepper sauce, honey, and salt. Bring to a boil, reduce heat, and simmer 10 minutes to allow flavors to blend.
Serve over rice topped with some green onions.
Combine ½ cup olive oil with ¼ cup wine vinegar and a pinch of salt in a covered jar. Shake well and spoon a little over each serving. Serves 6 to 8.
(Cookbook author likes to serve lightly cooked carrots and a fruit salad with this recipe.)
Source: Bean Banquets (641.6G Exton)