Ingredients
- 1 pound dried black beans — sorted & rinsed
- 2 1/2 quarts water
- 2 large green bell pepper — chopped & divided
- 2 tablespoons olive oil
- 1 large onion — chopped
- 4 cloves garlic — minced
- 1 teaspoon hot red pepper sauce
- 1/4 teaspoon dried oregano
- 1 bay leaf
- 2 teaspoons sugar
- 3 teaspoons to 4 tsp. salt
- 2 tablespoons dry white wine
- 2 tablespoons olive oil
- hot cooked white or yellow rice
Garnish: chopped onion
Method:
- Sort and wash beans and place in a Dutch oven.
- Add water and half of bell pepper and bring to a boil.
- Reduce heat and simmer, uncovered, 1 1/2 hours or just until beans are tender.
- (If desired, beans can be presoaked overnight before this process.)
- Heat 2 tablespoons of 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, for 45 minutes.
- Uncover and cook for 15 minutes or to desired thickness.
- Stir in wine and 2 tablespoons of olive oil.
- Remove and discard bay leaf.
- Serve over rice. Garnish with chopped onion, if desired.
Serves 6