licia
Executive Chef
l pound black beans
2 quarts water
3 medium onions chopped
4 cloves garlic, minced
1 bay leaf
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon black pepper
1 tablespoon salt
Pick over beans and soak overnite in 2 quarts of water. Cook beans in same water in a 4 quart pot on medium heat.
Meanwhile in a skillet, saute onions and green peppers in olive oil until light golden. Add crushed oregano, bay leaf, cumin and minced garlic, also salt and pepper. Cook slowly until beans are tender and vegetables are cooked.
Serve over rice with chopped onions ( I like scallions on mine).
2 quarts water
3 medium onions chopped
4 cloves garlic, minced
1 bay leaf
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon black pepper
1 tablespoon salt
Pick over beans and soak overnite in 2 quarts of water. Cook beans in same water in a 4 quart pot on medium heat.
Meanwhile in a skillet, saute onions and green peppers in olive oil until light golden. Add crushed oregano, bay leaf, cumin and minced garlic, also salt and pepper. Cook slowly until beans are tender and vegetables are cooked.
Serve over rice with chopped onions ( I like scallions on mine).