Recipe by meltedcountry
My mom got this recipe from a friend who served this in her restaurant. It is fabulous!
Top Review by evelyn/athens
Very tasty. This was the first time I was using black beans and I must say they are very good. In order to cut back on cooking time, I brought out the trusty pressure cooker (the BEST bean cooker in the world!) and first cooked my beans for 20 minutes under pressure, let the pressure die down and dumped the cooking liquid. Then I added the remaining ingredients and water to cover and cooked for another 10 minutes. Maybe it is just us, but I thought it needed 'something' to bring the flavours together and so I did add a tablespoonful of tomato paste at this point as I didn't think my family would eat it as was, and brought it back to pressure for another 10 minutes. Total cooking time in the pressure cooker: 40 minutes. The tomato paste was a good addition, imo, and we all enjoyed this recipe served over rice.
- 1 (12 ounce) bagof goya dried black beans, sorted and rinsed. Cover with water overnight
- 3⁄4 lb yellow onion (sliced and halved)
- 1⁄2 lb green bell pepper, chopped
- 1 tablespoon garlic, chopped or 1 teaspoon garlic, prepared in jar
- 2 bay leaves
- 1⁄2 tablespoon salt
- 1⁄4 cup olive oil
- 1⁄8 cup apple cider vinegar
- 2 -3 crystal brand hot peppers, minced
Directions See How It's Made
- Bring beans to a boil, then reduce to a simmer. Cover and stir occasionally until beans are tender (at least 4 hours).
- Add all above ingredients and cover with water.
- Bring to a boil again, and reduce to a simmer, until all is tender and gravy thickens. You may have to add more water. You will most likely want to add more salt to taste.
- We like to serve over white rice.yummah!