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Categories:
black beans olive oil garlic water bay leaves Cumin ground oregano sweet red bell peppers brown sugar sherry dry lime juice
Viewed: 33 - Published at: 5 years agoIngredients
- 1 pound black beans dried
- 2 tablespoons olive oil, extra-virgin
- 1 large garlic cloves crushed
- 3 quarts water
- 2 each bay leaves
- 2 tablespoons cumin ground
- 1 tablespoon oregano dried
- 1 each sweet red bell peppers diced
- 2 tablespoons brown sugar
- 2 tablespoons sherry dry
- 2 teaspoons lime juice
Method
- Sort beans, discard stones.
- Soak overnight, covered with 2 inches of water.
- Drain the beans and rinse several times in cold water.
- Set aside.
- Place oil in large, heavy pot over medium heat, add onion, cook 15 minutes, or until wilted, adding the garlic during the last 5 minutes.
- Add reserved beans, water, bay leaves, dried chili, cumin and oregano.
- Gently bruise the cilantro sprigs.
- Tie them together and add to the pot along with 2 tablespoons chopped parsley.
- Bring to boil, reduce heat to medium and simmer, uncovered for 1 1/2 hours, reducing the heat if necessary.
- Skim any foam that rises to the surface.
- Discard the cilantro and bay leaves.
- Remove 2 cups of the soup along with any garlic pieces and puree.
- Stir the puree back into the soup.
- Season with salt and pepper.
- Add bell pepper, sugar, sherry, lime juice and 2 tables of parsley and the chopped cilantro.
- Cook for 30 minutes.
- Serve in bowls over rice, with lime, a drizzle of sherry, some sour cream.
