| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Black beans; rinsed |
| 2 |
lg |
Onion; coarsely chopped |
| 3 |
lg |
Bell pepper; green, coarsely chopped |
| 1 |
c |
Olive oil |
| 6 |
oz |
Tomato paste |
| 2 |
|
Cloves garlic; minced |
| 1 |
tb |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Oregano |
| 1 |
ts |
Sugar |
| 2 |
tb |
Vinegar; white |
INSTRUCTIONS
Soak beans in water to cover--overnight. In same water bring to boil,
lower heat, and cook beans slowly till tender, adding more water if needed.
Drain and reserve liquid. Set aside. Saute onions and green peppers in
olive oil until tender. Cool slightly and puree in a blender. Combine with
tomato paste, garlic, salt, pepper and oregano. Cook while stirring for 5
minutes. Add beans and cook for 10 minutes more, adding reserved liquid to
thin to slightly syrupy consistency. Blend in sugar and vinegar and adjust
seasonings. Cool and refrigerate. Reheat gently, adjusting seasonings,
and serve with pork or beef roast.
WARING@IMA.INFOMAIL.COM
(SAM WARING)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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