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3 tablespoons salt
3/4 cup wine vinegar ; red
6 large red bell pepper ; seeded and chopped
1 1/2 cups cilantro ; finely chopped
1 1/2 cups olive oil
black pepper ; to taste
6 cloves garlic ; crushed
6 large onions ; minced
water
168 ounces tomatoes ; canned, peeled, drained and crushed
3 teaspoons oregano ; dried
3 pounds black beans
Submitted by lion90
Black beans in a tomato and pepper sauce. Serve hot with shoulder of lamb, chicken, or suckling pig.
Cal: 275 Fat: 11g Carbs: 36g Protein: 11g Fiber: 8g
Original recipe serves 11
½ 2x 3x Reset
Ingredients (serves 33)
Directions
Cover beans in twice their volume of water and soak overnight. Drain and rinse. Add beans to a large pot and cover completely with water. Add vinegar. Bring to a boil and cook until soft, about 3 1/2 to 4 hours, adding water as necessary. Reserve 1 cup of the liquid. Drain the beans. Heat olive oil in a large pot over medium-high heat. Saute the garlic, onion, tomatoes and peppers until softened, about 6 to 8 minutes. Add reserved liquid and the beans and simmer until the tomatoes are completely broken down, or about 20 minutes. Take 2 cups of the beans and mash them using a potato masher or a fork. Stir them back into pot. Add oregano, black pepper, and salt until thickened, about 5 minutes more. Stir in the cilantro just before serving.
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