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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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This hearty side dish starts with a sofrito, a combination of finely minced onions and green peppers. The tomato puree and sherry give the beans a distinctive flavor.âNena Linares, Los Angeles, California Ingredients:
2 cups dried black beans, rinsed |
1 bay leaf |
3 medium green peppers, chopped |
2 medium onions, chopped |
1/2 cup olive oil |
6 garlic cloves, minced |
1 can (15 ounces) tomato puree |
1/2 cup sherry or chicken broth |
2 tablespoons sugar |
3/4 teaspoon salt |
Directions:
1. Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.
2. Place beans in a large saucepan; add 6 cups water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until tender.
3. Meanwhile, in a large skillet, saute peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato puree, sherry, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Drain beans; discard bay leaf. Stir beans into tomato mixture. Yield: 9 servings.
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