from the kitchen of Stephanie Sheffield
These black beans are absolutely delicious and can be used in different ways once prepared. I usually eat them one of the following ways: stuffed in an arepa rellena, alongside brown rice and fresh salad, in a baked empanada, or mixed in a food processor and served as dip for veggies and/or chips.
Here’s what you’ll need:
1 small bag of black beans (caraotas en español)
1-2 bell peppers, any color
1 small onion
A few cloves of garlic, depending on your garlic preference
1 packet of condimento completo
½ cup of white cooking wine (it’s usually on the bottom shelf of the wines aisle and says “vino seco para cocina” on the bottle)
2 tablespoons of olive oil
1 cup of chopped cilantro
1. Soak the black beans overnight in water.
2. In the morning, dump the old water out. Fill the pot with new, clean water.
3. Cook black beans until tender in a pressure cooker. If you do not have a pressure cooker, you can boil them on the stove for about 90 minutes.
4. Once beans are soft, dump out all of the water. Put the beans aside.
5. In a separate pot, sauté chopped onions, chopped garlic, chopped bell peppers and chopped tomatoes in olive oil.
6. Keep mixing ingredients around and press down the tomatoes with your cooking spoon until it has the consistency of a thick sauce.
7. Add ½ cup of white cooking wine and ½ packet of condimento completo. The key to get these beans tasting good is to find the perfect balance between the wine and the seasoning. If your beans don’t come out with a lot of flavor at first, try adding some wine or adding more seasoning little by little.
8. Add the black beans to the sauce.
9. Add salt to taste and chopped cilantro.