Black Beans Menocal Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 each: Black beans,
2 large: Green bell peppers,
1 large: Onion,
4 large: Cloves of garlic,
2/3 cup: Extra virgin olive oil,
3 tsp: Salt,
1/2 each: Ground black pepper,
1/2 each: Dry oregano,
1 each: Bay leaf,
2 tbsp: Sugar,
2 tbsp: Red wine vinegar,
2 tbsp: Dry white wine,
Directions:
Wash beans and soak overnight (or about 10 hrs) in 10 cups water and
1 bell pepper which has been cut in half and seeded. It is not
necessary to thow out the soaking water. Bring to a boil then lower
to med-low and simmer uncovered. Meanwhile, add 1 onion, 1 bell
pepper, the garlic and olive oil to a food processor or blender and
process to the consistency of a thick milk shake. Stirfry this green
puree in a large skillet. Bring puree to a boil then lower to simmer,
stirring often for 20 minutes. Place 1 cup of drained beans from the
pot into the skillet with the puree, mash them with a fork and blend
in with the puree. (You can also add the cup of beans into the
processor or blender and process for 15 seconds.) Simmer the puree
with the mashed beans for another 2 minutes. Add entire contents of
skillet to the pot of cooking black beans. Add the salt, black
pepper, oregano, bay leaf and 2 tablespoons of the sugar. Cook
uncovered for 1 hour stirring often to prevent sticking. Now add the
vinegar and white wine and cook for another 30 minutes. You may leave
in or discard the bell pepper used in soaking. If you have the time,
the beans come out better if not served immediately, but left to
"sleep" overnight in the refridgerator. I cant wait myself, but the
leftovers are fabulous. Re-heat in the microwave or simmer very
slowly on the stovetop until ready. Stir often. Before serving add 1
tbs sugar and 2 tbs. olive oil and blend in. Serve over rice topped
with finely chopped red or yellow onions. Watch this bulletin board
as I am in the process of triple-checking the amounts in the
ingredients section with other family members. But the above is how I
cook them and they are very good. Let me know how they turn out!
BLACK BEANS MENOCAL
Source from luhu.jp
1 bell pepper which has been cut in half and seeded. It is not
necessary to thow out the soaking water. Bring to a boil then lower
to med-low and simmer uncovered. Meanwhile, add 1 onion, 1 bell
pepper, the garlic and olive oil to a food processor or blender and
process to the consistency of a thick milk shake. Stirfry this green
puree in a large skillet. Bring puree to a boil then lower to simmer,
stirring often for 20 minutes. Place 1 cup of drained beans from the
pot into the skillet with the puree, mash them with a fork and blend
in with the puree. (You can also add the cup of beans into the
processor or blender and process for 15 seconds.) Simmer the puree
with the mashed beans for another 2 minutes. Add entire contents of
skillet to the pot of cooking black beans. Add the salt, black
pepper, oregano, bay leaf and 2 tablespoons of the sugar. Cook
uncovered for 1 hour stirring often to prevent sticking. Now add the
vinegar and white wine and cook for another 30 minutes. You may leave
in or discard the bell pepper used in soaking. If you have the time,
the beans come out better if not served immediately, but left to
"sleep" overnight in the refridgerator. I cant wait myself, but the
leftovers are fabulous. Re-heat in the microwave or simmer very
slowly on the stovetop until ready. Stir often. Before serving add 1
tbs sugar and 2 tbs. olive oil and blend in. Serve over rice topped
with finely chopped red or yellow onions. Watch this bulletin board
as I am in the process of triple-checking the amounts in the
ingredients section with other family members. But the above is how I
cook them and they are very good. Let me know how they turn out!
BLACK BEANS MENOCAL
Source from luhu.jp