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Serves 8 | Prep Time | Cook Time 30-40 MINS

Why I Love This Recipe


Ingredients You'll Need

lb dried black beans, rinsed in cold water, picked over, and soaked overnight in cold water to cover by 1 1/2 inches (remove any beans that float to the top)
1 bay leaf1
1 medium green bell pepper, seeded and cut into quarters

For the Sofrito:
2/3 cup pure Spanish olive oil
3 to 4 cloves garlic, finely chopped
1 large onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
2 to 3 teaspoons ground cumin
1 tbsp oregano
1 teaspoons salt
½ tsp ground black pepper
1/2c white wine
1 tbsp sherry vinegar


1. The next day, check that the water is still covering the beans by 1 1/2 to 2 inches, and add more water if needed. Pour into a large saucepan, add the bay leaf and bring to a boil over high heat, reduce the heat to low, and cook uncovered, until the beans are tender and they have almost cracked open, about 2 hours. Check the beans while they are cooking and if they need more liquid, add some hot water.

2.To prepare the Sofrito, in a skillet heat the oil over low heat until it is fragrant, then add the garlic, onion, and bell pepper and cook, stirring until the onion is transparent, 8 to 10 minutes. Add the cumin, oregano, salt and pepper and cook another 2-3 min.

3. Add the Sofrito to the beans, add the white wine and sherry vinegar, mix well and cook over low heat, covered, until the beans crack open, 30 to 40 minutes. Season to taste and serve.

Pairs Well With

White Rice

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