Prep 10 mins
Cook 40 mins
As served at Orinoco's in Boston. Ideally, you should let the beans soak overnight. If you don't have time, place the beans, water and chicken stock in your bean pot and simmer. The unsoaked beans will probably take about 20 minutes longer to cook.
- 1 lb black beans, rinsed and picked through
- 4 cups water
- 3 cups homemade chicken broth
- 1 teaspoon kosher salt, plus a generous pinch
- 4 bay leaves
- 1 large green bell pepper, coarsely chopped
- 1 medium onion, coarsely chopped
- 3 scallions, cut into 2-inch lengths
- 5 -6 garlic cloves, peeled
- 3 -4 sprigs oregano, woody stems removed
- 1 teaspoon dried oregano
- 1 tablespoon vegetable oil
- 1 1⁄2 ounces bacon, cut into matchstick-size pieces
- 3 tablespoons red wine vinegar
- Soak beans in water overnight.
- Heat oven to 400 degrees and adjust a rack to center position.
- Place beans, soaking water, chicken broth, teaspoon salt and bay leaves in a large saucepan and bring to a boil.
- Lower heat to maintain a gentle simmer and cook until beans are tender, about 40 minutes.
- Meanwhile, place pepper, onion, scallions, garlic and both oreganos in a baking dish.
- Toss with oil and pinch of salt.
- Cover with aluminum foil, place tin the oven and cook until tender, about 30 minutes.
- Uncover and cook an aditional 10 minutes to allow the vegetables to brown slightly.
- Cook bacon in a small skillet over medium heat until brown and crisp.
- Place the roasted vegetables, bacon, 1 cup of cooked beans and 2 cups cooking liquid in the bowl of a food processor fitted with the metal blade.
- Process until a smooth puree, about 1 minute.
- Add puree back to the pot along with the vinegar and stir.
- Taste for seasoning, adding salt as needed.
- For the very best beans, refrigerate for 24 hours and gently reheat before serving.
- If you cannot wait, you may serve the beans immediately!