Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Vegetables
Amount Measure Ingredient -- Preparation Method
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1 lb Dried black beans
3/4 c Olive oil
1 Onion, chopped
1 Clove garlic, mashed
1 Green pepper, chop coarsely
2 Bay leaves
Salt
1 t Oregano
Chopped green onions
1/4 ts Cumin
2 tb Plus 1/4 cup wine vinegar
1/2 ts To 1 ts hot pepper sauce
1 t Honey
Hot cooked rice
Cook beans according to basic directions (see Navy Bean Soup). Drain,
reserving 1/2 cup bean broth.
Heat 1/4 cup of the olive oil and saute onion, garlic, green pepper, and
bay leaves until onion is lightly browned.
Add oregano, cumin, 2 tbl of the vinegar, and reserved bean broth. Simmer
until onion and pepper are soft.
Shortly before serving, add drained beans, hot pepper sauce, honey, and
salt. Bring to a boil, reduce heat, and simmer 10 minutes to allow flavors
to blend.
Serve over rice topped with some green onions.
Combine 1/2 cup olive oil with 1/4 cup wine vinegar and a pinch of salt in
a covered jar. Shake well and spoon a little over each serving. Serves 6
to 8.
(Cookbook author likes to serve lightly cooked carrots and a fruit salad
with this recipe.)
