Haitian Black Beans
2 cup dried black beans, picked over rinsed and soaked overnight
4 cup water
1 large vidalia onion, minced small
1 cup chopped green pepper
2 tbsp. minced garlic
2 bay leaves
4 slices bacon diced
1/2 tsp Adobo
1/4 tsp. fresh ground black pepper
1/4 tsp. oregano
1/4 tsp. dried thyme
3 tbsp. cider vinegar
1 scotch bonnet pepper
Drain soaked beans and add them to water in medium saucepan.
Bring to boil, reduce heat, cover pan and simmer for 30 minutes.
Add onions, green pepper, garlic, bay leaves, salt, pepper, thyme and simmer the ingredients 1 hour longer.
Add scotch bonnet (do not let rupture also in order to not forget it's in there I like to put it inside a tea diffuser & pop in).
Check after 40 minutes add more water if necessary. Stir in vinegar, simmer for another minute.
Five minutes before serving the beans remove the bay leaves and scotch bonnet and heat the beans, stirring often to avoid scorching.
Good served on top of rice or alone.
Pairs Well With
My Country's take on a Cuban classic