Prep 20 mins
Cook 1 hr
Frijoles Negros - without all of the oil & wine. Yummy!
- 591.47 ml black beans, dried
- 2129.31 ml water
- 354.88 ml onions, chopped
- 354.88 ml green bell peppers, chopped
- 5 garlic cloves
- 14.79 ml olive oil
- 2.46 ml chili pepper flakes
- 4.92 ml oregano
- 4.92 ml cumin, ground
- 1 bay leaf
- 4.92 ml agave nectar
- 44.37 ml cider vinegar
- 236.59 ml vegetable stock
- 118.29 ml cilantro
- Cover dry beans with water and let stand covered overnight. Change water and soak additional hours (if possible). Drain and discard water.
- Add the beans to large pot and add water. If you want add, 2 tbs of olive oil (oil prevents the beans from foaming). Bring the beans to a boil, reduce heat to low, cover and cook until the beans are tender, about 1 hour.
- Finely chop onion, peppers and garlic.
- Saute onions, green pepper, pepper flakes and garlic in a 1/4 cup of stock until the onions are translucent. Use a little cooking spray if needed.
- Add the onion mixture to the cooked beans as well as the oregano, cumin, bay leaf, vinegar, and stock. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally.
- Remove bay leaf and take 1 cup of beans the cooked beans and mash them into a thick paste. Add the mashed beans back to the pot to thicken the sauce.
- Add additional salt and pepper to taste.
- Stir in the agave nectar and drizzle olive oil over beans. Cover and let stand for about 10 minutes. Garnish with cilantro and serve over white rice. YUMMY.