This delicious recipe comes from Ana Sofia Peláez of Brooklyn. Slightly adapted. We make this often.
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
2 celery stalks
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 cup green olives stuffed with pimentos, thinly sliced
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 beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.
Substituted 3 Tbs IPA vinegar for vinegar and white wine. Delicious.
Serve as soup, over white rice or as a side dish to just about anything. I like to cook it sloowww. Better the next day.
Makes 8 servings.
