Frijoles Negros con Arroz Blanco

Black Beans served over White Rice

After you have this, there is no canned beans that come close. 

ingredients:

1 lb. Black beans
Water
2 onions
1 red pepper
⅔ cup olive oil
4 garlic cloves, minced
Salt to taste
Black pepper to taste
Oregano to taste - about 2 tsp
2 T. vino seco (dry white wine)

 direction:

1. Wash beans, remove soil and small rocks, if any, and place in pot with enough water to cover about ½ inch above the  beans.

2.  Add 1 large onion (cut into ¼’s) and ½ of a red pepper
 

3.  With a regular pot: Bring to a boil and reduce heat for about 1 hour, or until the beans expand and are soft.

OR with a Pressure Cooker: Cook beans in a pressure cooker for 10 minutes.  Start the timer after it reaches it's boil (you can hear the sound).  Remove from heat and allow to cool off before opening the cooker.  (Read your owners manual for directions.)

Once beans are soft, proceed to the next step:

4.  In a food processor finely chop the remaining onion, garlic and red pepper.5.  Sauté the onion mixture in the olive oil.

6.  When onion becomes transparent, add to the sauté the oregano, laurel and Sauté for about 5 minutes.

7.  Add the sauté to the beans and continue to cook for about 1 more hour.  * If you want the beans with more liquid, remain covered.  If you want the beans thicker, remove the cover.  Check every 20-30 minutes or so and check the consistency.

8.  Add the dry white wine, salt and Pepper and cook for another hour or until beans reach the desired thickness.