1 each black beans
2 large green bell peppers
1 large onion
4 large cloves of garlic
2/3 cup extra virgin olive oil
3 tsp salt
1/2 each ground black pepper
1/2 each dry oregano
1 each bay leaf
2 tbsp sugar
2 tbsp red wine vinegar
2 tbsp dry white wine
Directions
Wash beans and soak overnight (or about 10 hrs) in 10 cups water and
1 bell pepper which has been cut in half and seeded. It is not
necessary to thow out the soaking water. Bring to a boil then lower
to med-low and simmer uncovered. Meanwhile, add 1 onion, 1 bell
pepper, the garlic and olive oil to a food processor or blender and
process to the consistency of a thick milk shake. Stirfry this green
puree in a large skillet. Bring puree to a boil then lower to simmer,
stirring often for 20 minutes. Place 1 cup of drained beans from the
pot into the skillet with the puree, mash them with a fork and blend
in with the puree. (You can also add the cup of beans into the
processor or blender and process for 15 seconds.) Simmer the puree
with the mashed beans for another 2 minutes. Add entire contents of
skillet to the pot of cooking black beans. Add the salt, black
pepper, oregano, bay leaf and 2 tablespoons of the sugar. Cook
uncovered for 1 hour stirring often to prevent sticking. Now add the
vinegar and white wine and cook for another 30 minutes. You may leave
in or discard the bell pepper used in soaking. If you have the time,
the beans come out better if not served immediately, but left to
"sleep" overnight in the refridgerator. I can't wait myself, but the
leftovers are fabulous. Re-heat in the microwave or simmer very
slowly on the stovetop until ready. Stir often. Before serving add 1
tbs sugar and 2 tbs. olive oil and blend in. Serve over rice topped
with finely chopped red or yellow onions. Watch this bulletin board
as I am in the process of triple-checking the amounts in the
ingredients section with other family members. But the above is how I
cook them and they are very good. Let me know how they turn out!
BLACK BEANS MENOCAL
Servings: 1 servings
Black Beans Menocal Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
Historians have found proof that recipes existed way back into antiquity, in fact as far as early Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these ancient records were just primitive hieroglyphic instructions for food preparation.
Later on, in Roman times 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvre, main course and desserts, something we still use today. Additionally, he tells us how the ancient chefs made use of a good variety of herbs and spices, including a few that are still present in modern kitchens for example basil, mint and dill. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab countries, including rosemary and coriander. The introduction of these new herbs and spices prompted a torrent in recipe books, most of which still exist in private cookery archives. Like it or not, the introduction of television brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Black Beans Menocal recipe.
