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Black Beans

"Black bean stew to serve with rice and your desired meat dish. Makes large servings."

Ingredients :

2 cups dry black beans, soaked overnight
1 quart cold water, or as needed
1 onion, chopped
1 green bell pepper, chopped
5 cloves garlic, chopped
2 bay leaves
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 cup white cooking wine
1/4 cup distilled white vinegar
1/4 cup olive oil

Instructions :

Prep : 15M	Cook : 12M	Ready in : P1D

In a medium stockpot, combine soaked beans (see Editor's Note), water, onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Bring to a boil over medium-high heat; reduce heat to low. Simmer, covered, until beans are tender, about 1 hour. Stir occasionally and add water as necessary so that the beans don't dry out or scorch.
When beans are tender, stir in wine, vinegar, and olive oil.

Notes :

If you don't have time to soak the black beans overnight, use the quick-soak method: bring beans and water to a boil. Turn off heat and allow to stand for 1 hour before proceeding with recipe.

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