Ingredients
For the beans
- 1 pound dried black beans, rinsed thoroughly
- 1 tablespoon extra virgin olive oil
- ½ large white onion, chopped
- 1 green bell pepper, chopped
- 4 to 5 garlic cloves, crushed
- 1 bay leaf
For the sofrito
- ¼ cup extra virgin olive oil
- ½ large white onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 garlic cloves, finely chopped
- 1 bay leaf
- ½ teaspoon cumin
- ½ teaspoon oregano
- 1 teaspoon black pepper, plus more to taste
- 1 and 1/2 teaspoons salt, plus more to taste
- 2 tablespoons sherry vinegar
- ½ cup dry white wine
- ¼ cup green olives stuffed with pimentos, thinly sliced
- 1 teaspoon sugar
- Cooked white rice for serving (optional)
- Nutritional Information
Nutritional analysis per serving (6 servings)
404 calories; 13 grams fat; 1 gram saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 13 grams dietary fiber; 4 grams sugars; 17 grams protein; 279 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 8 cups
Preparation
- In a large pot, soak beans overnight in 10 cups of water.
- Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
- Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
- Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.
Dining and Cooking