Recipe: Black Beans Menocal

BLACK BEANS MENOCAL

1 pound black beans
2 large green bell peppers, halved, seeded, divided
1 large onion
4 large cloves garlic
2/3 cup extra virgin olive oil
3 tsp salt
1/2 ground black pepper
1/2 dry oregano
1 bay leaf
2 tbsp sugar
2 tbsp red wine vinegar
2 tbsp dry white wine
hot sauce at table

Wash beans and soak overnight (or about 10 hours) in 10 cups water.

Drain and cover with fresh water. Add 1 bell pepper which has been cut in half and seeded. Bring to a boil then lower to medium-low and simmer uncovered.

Meanwhile add 1 onion, remaining bell pepper, the garlic and olive oil to a food processor or blender and process to the consistency of a thick milk shake.

Stir fry this green puree in a large skillet. Bring puree to a boil then lower to simmer stirring often for 20 minutes.

Place 1 cup of drained beans from the pot into the skillet with the puree mash them with a fork and blend in with the puree. (You can also add the cup of beans into the processor or blender and process for 15 seconds.) Simmer the puree with the mashed beans for another 2 minutes.

Add entire contents of skillet to the pot of cooking black beans. Add the salt, black pepper, oregano, bay leaf, and 2 tablespoons of the sugar.

Cook uncovered for 1 hour stirring often to prevent sticking. Now add the vinegar and white wine and cook for another 30 minutes. You may leave in or discard the bell pepper halves.

If you have the time the beans come out better if not served immediately but left to sleep overnight in the refrigerator. I can't wait myself but the leftovers are fabulous.

Re-heat in the microwave or simmer very slowly on the stovetop until ready. Stir often. Before serving add 1 tbsp. sugar and 2 tbsp. olive oil and blend in.

Serve over rice topped with finely chopped red or yellow onions.

Source: Tabasco