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Categories:
black beans water green bell peppers olive oil onion garlic hot sauce oregano bay leaf sugar salt white wine olive oil rice onion
Viewed: 30 - Published at: a year agoIngredients
- 1 pound dried black beans
- 2 1/2 quarts water
- 2 large green bell peppers, chopped and divided
- 2 teaspoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon hot sauce
- 1/4 teaspoon dried oregano
- 1 bay leaf
- 2 teaspoons sugar
- 3 to 4 teaspoons salt
- 2 tablespoons dry white wine
- 2 tablespoons olive oil
- Hot cooked white or yellow rice
- Garnish: chopped onion
Method
- Sort and wash beans; place in a Dutch oven. Add water and half of bell pepper; bring to a boil. Reduce heat, and simmer, uncovered, 1 1/2 hours or just until beans are tender.
- Heat 2 teaspoons olive oil in a skillet over medium-high heat until hot. Add remaining bell pepper, onion, and next 4 ingredients; cook, stirring constantly, 5 minutes or until tender.
- Add onion mixture, sugar, and salt to beans; cover and simmer, stirring occasionally, 45 minutes. Uncover and cook 15 minutes or to desired thickness.
- Stir in wine and 2 tablespoons oil. Remove and discard bay leaf; cook until heated. Serve over rice. Garnish, if desired.
