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Categories:Viewed: 39 - Published at: 9 years ago
Ingredients
- 2 1/2 pounds black beans, soaked overnight
- 1 1/2 pound Spanish onions, whole
- 3/4 pound green peppers, whole
- 8 ounce garlic
- 1 tablespoon cumin
- 1/4 cup dry oregano
- 1/4 cup white vinegar
- 4 quarts water
- 2 cups olive oil
- 1 bay leaf
Method
- Pre-heat oven to 350.
- Place the olive oil and garlic in a shallow baking dish and bake until light brown.
- With the skin on, sprinkle the Spanish onions and green peppers with extra virgin olive oil.
- Place the vegetables on a baking sheet and bake at 350 until the peppers are charred and the onions are cooked (translucent).
- After soaking the beans overnight, drain, and place the beans, water, vinegar, bay leaf and salt in a large pot.
- Bring to a boil and then turn down to simmer.
- Remove the skin from the onions and deseed the peppers.
- Combine the peppers, garlic and onion.
- Puree with some of the liquid from the beans until smooth.
- Add the puree to the pot of beans along with the cumin and dry oregano and cook until the beans are tender.
