- 1 pound dried black beans
- 2 yellow onions, 1 peeled whole and 1 diced small
- 1 green bell pepper, halved and seeded
- 2 cloves garlic, 1 crushed and 1 minced
- 1 bay leaf
- 1 tomato, diced
- 1 tablespoon canola oil
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 2 tablespoons red wine vinegar
- 1/2 teaspoon hot sauce
- 1/2 cup finely chopped onions mixed with 2 tablespoons red wine vinegar, for garnish
Cover beans with about 2 inches water in a bowl and let sit overnight.
Drain beans and place in a large pot. Add enough water to cover beans by 1 inch. Add the whole peeled onion, 1/2 of the green pepper, crushed garlic clove and bay leaf.
Bring to a boil and simmer for about 1 hour or until beans are tender. Alternately, you can cook the beans in a pressure cooker at high pressure (approximately 15 psi) for 6 to 9 minutes (see note).
Meanwhile, dice remaining half of the bell pepper. In a sauté pan over medium-low heat, sweat green peppers, tomatoes and diced onions in oil until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 additional minute. Season with salt and pepper, oregano, cumin, red wine vinegar and hot sauce.
When beans are tender, remove the vegetables and bay leaf using a slotted spoon. Stir in the sautéed onion-pepper mixture. Taste for additional seasoning. Top with finely chopped onion and vinegar mixture.
To reduce foaming in the pressure cooker, it is recommended that you add 1 to 2 tablespoons oil to the beans. This would be in addition to the oil listed in the ingredients above. Allow the pressure to dissipate naturally.