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1 pound dried black beans, soaked overnight
Wash, pick over and soak beans overnight in 2 quarts of cold water. (see note).
The next day, bring the beans to a boil and simmer for 1-1/2 hours in the liquid in which they soaked.
Meanwhile, in the bowl of a food processor, crush the garlic, onions, all peppers, and pimento. In a large skillet, sauté the crushed vegetables in the olive oil, adding the seasonings and the wine vinegar, until everything is tender.
Process the two cans of black beans or process some of the precooked beans.
After the dried beans have cooked for 1-1/2 hours, add the cooked vegetables and the processed beans and continue cooking for another 1-1/2 hours. Add water or vegetable stock if the soup needs more liquid.
Adjust seasonings and serve with steamed white rice and chopped onion as a garnish.
Poster's Notes:
If you are in a hurry, you may substitute 6 cans of black beans packed in water for one pound of dried black beans and two additional cans of beans for the 1/3 pound dried beans.
This recipe was given to me by Marian Shulevitz in 1969 in Puerto Rico. She had gotten it from a friend who was observing meatless Fridays.
Posted by Barbara Wasser
Nutritional Info Per Serving: (excluding unknown items): 229 Calories; 10g Fat (37% calories from fat); 9g Protein; 28g Carbohydrate; 0mg Cholesterol; 537mg Sodium
2 cans black beans in water, or 1/3 pound more dried
6 Italian peppers (long skinny ones)
1 fresh jalapeno pepper, or ground cayenne (optional)
1/2 bag tiny green peppers, if available
6 cloves garlic
3 medium onions (1 pound)
3 bay leaves
1 tablespoon salt, or to taste
1 teaspoon oregano leaves, crushed
1-1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
3 tablespoons wine vinegar
1/2 cup olive oil
2 red pimentos, can or jar
8 cups vegetable stock or water
In a medium saucepan, place dried black beans and 2 quarts of water. Bring to a boil, cover, remove from heat and let stand overnight.