1000 g. bag dried black beans (sort them, and pull out any bad beans or -gasp!- stones)
1-2 garlic heads, crushed
4 Tbsp. dried oregano
1 bay leaf
4 Tbsp. olive oil
2 lg. yellow onions, chopped
1 red bell pepper, chopped
2 Tbsp. cumin
2 jalepeno peppers, seeded & chopped
4 Tbsp. vinegar (I use lemon vinegar, it's all we have here, and it works fine.)
salt & pepper to taste
Presoak the beans. Choose one of the following (don't do both):
- Boil for 2 minutes, remove from heat, and let stand for 2 hours. (I prefer this method, and think the beans are less smushy this way.)
- Soak beans for 8 hours overnight in fridge.
After soaking beans, drain in strainer & rinse with cool water.
Return beans to pot or dutch oven. Then add:
- 8 c. water
- 12+ cloves garlic, crushed
- 4 Tbsp. crushed oregano
- 1 bay leaf
Bring to boil. Simmer 2 hours. Drain & return to pot.
In small skillet, heat 4 tsp. olive oil. Add 2 lg onions (chopped) & chopped red bell pepper. Heat until softened. Add 2 Tbsp cumin & 2 seeded & chopped jalepeno peppers. Heat 1 minute more.
Add 4 Tbsp. vinegar & onion mixture to beans. Salt & pepper to taste.
If desired, these beans can then be mixed with 2 cups of rice to make black beans and rice, or added to soups, casseroles, Black Bean & Corn salsa (add in chopped red onions, 1 bag frozen corn, garlic, lemon juice, olive oil, salt, and 2 chopped tomatoes), or any other Mexican dish you can dream up. We often use them as one of the options for make-your-own burritos with large groups of guests. They're delicious just by themselves too! Enjoy!