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Ingredients
- 1 lb Black beans, soaked
- 1 x Bay leaf
- 1 med Green bell pepper, cut into quarters
- 2/3 c. Extra virgin olive oil
- 4 x Garlic cloves, minced
- 1 lrg Onion, minced
- 1 med Green bell pepper, minced
- 3 tsp Cumin
- 2 Tbsp. Cider vinegar
- 1 tsp Minced green chili
Directions
- Cook black beans with bay leaf & green pepper till they are very tender & starting to crack open about 2 hrs. Add in more water as necessary.
- SOFRITO: In a skillet, heat the oil, add in garlic, onion, bell pepper & cook, stirring till the onion is translucent/soft, 8 to 10 min. Add in the rest of the ingredients & mix well.
- Add in sofrito to the beans, mix well & cok over low heat, covered, till the beans crack open, 30 to 40 min. Season to taste & serve.
- Randelman & Schwartz, "Memories of a Cuban Kitchen"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 8 servings | |
| Calories 371 | |
| Calories from Fat 168 | 45% |
| Total Fat 19.09g | 24% |
| Saturated Fat 2.74g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 934mg | 27% |
| Total Carbs 39.28g | 10% |
| Dietary Fiber 9.6g | 32% |
| Sugars 2.56g | 2% |
| Protein 12.91g | 21% |
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