We had one almost-cool day a while back and soup seemed to be just the thing for our weekly music night. Every week the band gets together at our house to hang out and play great music. They play. I cook. They eat. I listen. I get the better end of the deal, believe me. I wouldn’t trade it for anything.. good friends, good music and good food shared.
Anyway, this steaming pot of Black Beans went nicely with a stack of Cuban sandwiches, which I’ll post soon. The recipe is based on one I clipped from the paper years ago, rewrote on a now-tattered piece of lined paper and now ignore.
I used two pounds of beans this time because I was cooking for a small crowd. Even without the crowd, it’s still worth making a big batch because it freezes pretty well. Otherwise, use a pound of beans and adjust other amounts accordingly.
- Black Beans, 2 pounds, dry
- Tomatoes, 3 or 4
- Onion, 2 or 3
- Green Bell Peppers, 2 or 3
- Garlic, 3 or 4 cloves
- Jalapeno or Serrano Pepper, 1 or 2
- Bay Leaves
- Olive Oil
- Red Wine Vingear
Rinse and sort the beans and put them in a big stock pot. Add enough water to cover the beans by 2 or 3 inches. Bring them to a gentle boil then reduce the heat and simmer for a couple of hours. Or, be more organized than I am and soak them overnight instead.Cut an onion in half. Crush 3 or 4 garlic cloves gently and remove the peel.Cut a pepper in half and remove the seeds. Rinse the tomatoes.Put the whole tomatoes, jalapeno pepper, garlic cloves, onion and pepper halves and 2 or 3 bay leaves in the pot with the beans. Add more water if necessary and simmer with very little stirring for an hour or two, until the beans are tender. Meanwhile, dice the other peppers and onion.Heat a bit of olive oil in a large saute pan and add the peppers and onion. Cook until the onion softens and just begins to brown.While the pepper and onion are cooking, use a slotted spoon to remove the remains of the veggies from the bean pot. Season the peppers and onions with a teaspoon or two of dried oregano and a couple of teaspoons of salt.Stir in about 1/4 cup vingear and cook for another minute or two.Add the onion and pepper mixture to the beans and stir gently. Simmer for another 20 to 30 minutes.Dish it up and serve, either by itself……or over a scoop of white rice.