Griff's Kitchen

Ingredients

1 lb Black Beans
2 tbsp Olive Oil
1/2 cup Olive Oil
1 Tomato [medium, ripe]
1/2 medium onion [quartered]
1/2 medium onion [diced]
1/2 Green Pepper [cut into thick strips]
1/2 Green Pepper [diced]
1 Garlic Clove [peeled & crushed]
1 Garlic Clove [minced]
1 Bay Leaf
1 tsp Oregano [dry, crushed]
1/4 tsp Cumin
2 tbsp Wine Vinegar
1 tbsp Salt
1/2 tsp Hot Sauce
2 tbsp Dry Sherry

2 cups White Rice

Procedure

1. Soak beans overnight or until fully saturated – [cold water]

2. Pour beans and water into a large pot.  Water should cover the beans by one inch.

3. Add 2 tbsp olive oil, whole tomato, bay leaf, quartered onion, thickly sliced green pepper, and the crushed garlic.

4. Bring mixture to a boil and then lower the heat and allow to  simmer until beans are tender [roughly an hour]

5. Remove and discard what is left of the whole tomato, bay leaf, quartered onion, thickly sliced green pepper, and the crushed garlic.

6. In a sauté pan, cook the diced onion and diced pepper in 1/2 cup of olive oil. Continue cooking until onions are translucent.

7. In the same sauté pan, add the minced garlic, oregano, cumin, wine vinegar, and salt.  Stir and cook for two minutes.

8. Add the contents of the sauté pan to the beans.

9. Stir in hot sauce and cook beans for an additional half hour.

10. Taste the soup and adjust the seasoning, if necessary.

11. Add the Sherry and remove from heat.

12. Serve over rice.