Ingredients
- 2 bay leaves
- 1 onion
- 1 clove garlic
- 1 green pepper
- 1 rice (hot cooked)
- 1 lb black beans (dried)
- 3/4 c olive oil
- 1/4 cup wine vinegar
- 1 t honey
- 1 ts pepper sauce (hot)
- 1 t oregano
- 1/4 ts cumin
Cook beans according to basic directions (see Navy Bean Soup). Drain, reserving 1/2 cup bean broth. Heat 1/4 cup of the olive oil and saute onion, garlic, green pepper, and bay leaves until onion is lightly browned. Add oregano, cumin, 2 tbl of the vinegar, and reserved bean broth. Simmer until onion and pepper are soft. Shortly before serving, add drained beans, hot pepper sauce, honey, and salt. Bring to a boil, reduce heat, and simmer 10 minutes to allow flavors to blend. Serve over rice topped with some green onions. Combine 1/2 cup olive oil with 1/4 cup wine vinegar and a pinch of salt in a covered jar. Shake well and spoon a little over each serving. Serves 6 to 8. (Cookbook author likes to serve lightly cooked carrots and a fruit salad with this recipe.)