- 1 pound dried black beans, picked over and rinsed
- 1 green bell pepper, quartered lengthwise
- 2 bay leaves
- 1/2 cup plus 2 tablespoons olive oil
- 1 red, 1 green and 1 yellow pepper, minced
- 1 large white onion, minced
- 1 tablespoon ground cumin
- 1 tablespoon oregano
- 1/2 cup minced garlic
- 1/4 cup tomato paste
How to make this recipe
- Put the black beans, quartered green pepper and bay leaves in a large saucepan add 8 cups of water. Bring to a boil over moderately high heat. Reduce the heat to low, partially cover the saucepan and cook, stirring occasionally, until the beans are tender, about 2 1/2 hours. Remove and discard the green pieces and bay leaves.
- Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the minced bell peppers and onion and cook over moderate heat until softened. Stir in the cumin and oregano. In a small saucepan, cook the garlic in the remaining 1/2 cup of olive oil over moderately low heat until golden brown.
- When the beans are tender, add the sautéed pepper mixture, the garlic in its oil and the tomato paste. Season with salt and simmer gently for 5 minutes to blend the flavors. Cover and refrigerate overnight or for up to 3 days. Reheat gently before serving.