Abuelo Pelaezs Frijoles Negros (Black Beans)
- 1 pound dried black beans, rinsed thoroughly
- 1 tablespoon extra virgin olive oil
- 1/2 large white onion, chopped
- 1 green bell pepper, chopped
- 4 to 5 garlic cloves, crushed
- 1 bay leaf
- 1/4 cup extra virgin olive oil
- 1/2 large white onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 garlic cloves, finely chopped
- 1 bay leaf
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1 teaspoon black pepper, plus more to taste
- 1 and 1/2 teaspoons salt, plus more to taste
- 2 tablespoons sherry vinegar
- 1/2 cup dry white wine
- 1/4 cup green olives stuffed with pimentos, thinly sliced
- 1 teaspoon sugar
- Cooked white rice for serving (optional)
- 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 saute 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.