1 pound black beans, rinsed thoroughly
1 tablespoon extra virgin olive oil
1/2 large white onion, chopped
1 green bell pepper, chopped
4-5 garlic cloves, mashed but whole
1 bay leaf

1/4 cup extra virgin olive oil
1/2 large white onion, finely chopped
1 green bell pepper, finely chopped
3 garlic cloves, finely chopped
1 bay leaf
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon freshly ground black pepper
2 teaspoons salt (easier to add later than take away)

2 tablespoons sherry vinegar
1/2 cup dry white wine
1/4 green olives stuffed with pimentos, thinly sliced

1 teaspoon sugar

Soak the black beans overnight in a large pot with 10 cups of water.

Add the next five ingredients to the beans and bring to a boil. Lower the heat to medium and simmer for 1 hour, check regularly and skim the foam that forms on the top.

To make the sofrito, warm the remaining olive oil in a large skillet over medium heat. Add the remaining onion, green pepper and garlic and sauté for about 5 minutes till soft. Add the bay leaf, cumin, oregano, black pepper and salt and cook for about 2 minutes more.

Add the sofrito to the pot with black beans. Add the sherry vinegar and wine. Bring to a boil then lower to a simmer and cook covered for about 1 to 1/2 hours, stirring frequently, till slightly thickened and cooked through. Adjust salt and pepper to taste (carefully).

Off the heat, add the sugar. Serve as soup, over white rice or as a side dish to just about anything.

Makes 8 servings.

Day: April 9, 2017

Abuelo Pelaez’s Frijoles Negros (NY Times)