Black beans menocal
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Black beans menocal
Last updated 6/12/2012 1:08:59 AM. Recipe ID 35731. Report a problem with this recipe.
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      Title: Black beans menocal
 Categories: Beans/peas, Cuba, Update, Archived
      Yield: 1 Servings
      1    Black beans
      2 lg Green bell peppers
      1 lg Onion
      4 lg Cloves of garlic
    2/3 c  Extra virgin olive oil
      3 ts Salt
    1/2    Ground black pepper
    1/2    Dry oregano
      1    Bay leaf
      2 tb Sugar
      2 tb Red wine vinegar
      2 tb Dry white wine
  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 can't 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!

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Recipe ID 35731 (Apr 03, 2005)

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