|Dried black beans (use instead of canned)|
- 3 cans (15 ounces each) of black beans
- 2 cups vegetable stock
- 1 green pepper, chopped
- 1 large onion, diced
- 4-6 cloves garlic, diced or crushed through a press
- 1/3 cups olive oil for saute step
- 1/4 tsp oregano
- 1/4 cup orange juice
- 1/4 tsp pepper
- 1 bay leaf
- 1 tsp salt
- 1 Tbs sugar
- 1 Tbs vinegar
- Heat the oil in a frying pan, and add onion. Sautè until onion begins to soften.
- Add garlic, green pepper, fresh ground pepper, and stock.
- Drain the beans. Mash 1 cup of the beans, and add all beans to the pot.
- Add the salt, oregano, bay leaf and sugar.
- Allow to simmer for an hour and add the vinegar and orange juice, cooking slowly for up to an hour. If there’s too much liquid, cook uncovered for a while.
Serve with rice.
Serves approximately 8 people; and goes especially well with crispy yucca and fried plantains.
Note: the key to this recipe is the play between the sugar and the acid. If you don't have OJ, use a bit more of both the sugar and the vinegar. Adjust to taste.