Title: Gourmet Black Beans
Categories: Beans
Yield: 4 Servings
1/2 lb Dry black beans
1/4 c Olive oil
1 lg Onion; chopped
4 oz Jar pimientos
Salt; to taste
2 tb La Vin (A brand of cooking
- wine)
1/8 ts Oregano
1/2 tb Sugar
Soak beans in 4 cups cold water for 1 hour. Drain. Gently cook beans
in 4 cups water until tender. Add more hot water if necessary. Drain
beans, reserving liquid. Saute onion in hot oil, add pimientos and
continue cooking for a few seconds. Pour in beans and season with
salt, wine, oregano, and sugar. Simmer over medium heat until creamy.
Add bean liquid or water if necessary.
Comments:
* "Until tender" takes about 2-1/2 hours. * Since I'm on a very low
sodium diet, I use a white wine instead of the cooking wine (cooking
wine has salt added), and use a salt substitute instead of the salt.
I prefer salt substitutes that aren't bitter; these all seem to have
tricalcium phosphate on the ingredients list, in addition to the
usual potassium chloride. * This recipe can be pressure canned--75
minutes at 10 lb for pint and smaller jars, hot pack, 1" headspace,
after cooking as usual.
Posted by: Robert Miles
Recipe FROM: Goya Frijoles Negros (Black Turtle Soup Beans) bag
