03-04-2005, 05:50 AM
2 quarts water
2 cups black beans (3/4 pound)
1/4 cup chopped green bell pepper
2 large onions, chopped
1/2 cup olive oil
2 tablespoons garlic, minced
2 medium tomatoes, chopped
1 teaspoon ground cumin
1 tablespoon black pepper
1/4 cup chopped cilantro
Salt
Sour cream or Mexican crema, optional
Fill stock pot with water. Add beans, green pepper and 6 tablespoons chopped onion. Bring to boil, reduce heat and simmer 30 minutes.
Meanwhile, heat oil in large skillet. Add garlic, tomatoes, remaining onion, cumin, black pepper, cilantro and salt to taste. Sauté until vegetables are tender. Add to black beans and stir until well mixed.
Simmer 45 to 60 minutes until juices thicken and beans are tender. Serve with dollop sour cream, if desired.
Yield: 6 servings.
2 cups black beans (3/4 pound)
1/4 cup chopped green bell pepper
2 large onions, chopped
1/2 cup olive oil
2 tablespoons garlic, minced
2 medium tomatoes, chopped
1 teaspoon ground cumin
1 tablespoon black pepper
1/4 cup chopped cilantro
Salt
Sour cream or Mexican crema, optional
Fill stock pot with water. Add beans, green pepper and 6 tablespoons chopped onion. Bring to boil, reduce heat and simmer 30 minutes.
Meanwhile, heat oil in large skillet. Add garlic, tomatoes, remaining onion, cumin, black pepper, cilantro and salt to taste. Sauté until vegetables are tender. Add to black beans and stir until well mixed.
Simmer 45 to 60 minutes until juices thicken and beans are tender. Serve with dollop sour cream, if desired.
Yield: 6 servings.