Ingredients
SERVES 4
– 200 g black beans
– 1 sweet green pepper sliced
– 2 white onions
– 2 garlic cloves chopped
– 2 tbsps. white vine vinegar
– 2 pinches of salt
– 2 pinches of black pepper
– ½ tsp. dried oregano
– 2 pinches of dried bay leaf
– 1 tsp. cumin
– 1 tbsp. parsley minced
Directions
Soak the black beans overnight in cold water; then rinse, drain and cook them in a pot, partly covered with a lid, in abundant salted water along with ½ pepper and 1 onion wedge. After 50-60 minutes, remove the lid and fold in spices and wine. Meanwhile, in a pan, heat a little EVO and sauté the garlic along with the remaining onion and pepper. Let them cook until they soften without browning. At this point, add 2 tablespoons of white vinegar to the beans. Also, add in salt and pepper. Cook for 20 more minutes. Then, combine 2-3 spoonful of beans to the sautéed vegetables. Mix well, and then smash the beans with a fork. Finally, add the bean mixture to the stew pot and cook for 10 more minutes until obtaining a thick consistency. Sprinkle with parsley and serve.