Prep Time: 8 hrs
Cook Time: 90 min
Ready In: 9 hrs 30 min
Servings: 6 people
1 lb of dried black beans, washed and thoroughly picked through
1 large onion, diced
1 green pepper
6 cloves of garlic (I usually throw in 6-8, but we love garlic)
2 teaspoons of cumin
1 teaspoons of COARSELY chopped dried oregano
1 teaspoon of finely chopped oregano
3 small packages of Sazon Goya (in the Spanish section of your supermarket) or 1.5 teaspoons of paprika
1 heaping teaspoon of salt
Black pepper to taste (optional)
2 bay leaves
1 freshly squeezed lemon
¼ cup olive oil
4 cups of water
32 oz of chicken broth
1. Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight.
2. Cut pepper in half and roast in oven until skin starts to turn golden at least on one side and soft. Note: If you have a gas stove or grill, roast it on the open fire (don’t walk away from the stove)
3. Dice pepper or cut into thin strips
4. In a pot, heat oil over medium heat, and sauté onion, green bell pepper and garlic until tender.
5. Stir the drained beans and water.
6. Season with salt and pepper.
Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender. Serve over cooked rice and a nice fresh salad – BUEN APETITO!
“How my Mami used to make them.”
– Nancy R.