About this recipe:Black beans are cooked with onion, green pepper and garlic, seasoned with bay leaves, salt, cumin and oregano. White wine and vinegar give these beans a nice little bite.
400g dry black beans, soaked overnight
1L cold water, or as needed
1 onion, chopped
1 green pepper, chopped
5 cloves garlic, chopped
2 bay leaves
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon dried oregano
120ml white cooking wine
60ml distilled white vinegar
60ml olive oil
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Method Prep:15min › Cook:1hr › Extra time:1day › Ready in:1day1hr15min
In a medium stockpot, combine soaked beans (see Note), water, onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Bring to the boil over medium-high heat; reduce heat to low. Simmer, covered, until beans are tender, about 1 hour. Stir occasionally and add water as necessary so that the beans don't dry out or scorch.
When beans are tender, stir in wine, vinegar and olive oil.
If you don't have time to soak the black beans overnight, use the quick-soak method: bring beans and water to the boil. Turn off heat and allow to stand for 1 hour before proceeding with recipe.