Ingredients

1 lbl Black Beans, dried

2 ea Green Peppers, halved and seeded

8 cups Water

1 ea Onion

2 ea Garlic Cloves

1 tsp Dried Oregano

1 tsp Ground Cumin

1 ea Bay Leaf

Salt

1/4 cup White Wine

1 Tbsp Lime Juice

1/4 cup Olive Oil (or Bacon Fat - of course this makes it non-vegan)

Preparation

  1. Soak beans with one of the green peppers over night.

  2. Bring beans with pepper and water to a boil, then turn down to a simmer. Cook covered for 1 1/2 hours, or until al dente.

  3. Make a sofrito with the other green pepper, onion, garlic, spices, and some of the bean cooking water. Combine all ingredients in a blender to puree.

  4. Combine sofrito with beans and cook gently over low heat.

  5. Add wine, salt, lime juice, and fat. Simmer uncovered for about 2 hours until thickened