| | Directions | | Wash the beans and soak them in the 10 cups of water with one of the green peppers cut in quarters. Better to soak them overnight. Once they have soaked, cook them in the same water until they have softened (approximately 45 minutes). While this is happening, chop the onions and green peppers and cook them in the vegetable oil along with chopped garlic until softened. Once the beans have softened take out about 1 cup and cook them in the pan with the previous onion, green pepper and garlic mixture. Mash the beans until they make a puree. You can also put the mixture in a blender and puree. Add the puree to the remaining beans. Add the salt, pepper, oregano, sugar and bay leaf to the beans and let them simmer for about 1 hour. Add the vinegar and white wine and cook for another hour over low heat until the soup thickens. If they are still too watery, cook uncovered until they thicken. Right before serving add the olive oil. You can serve as a soup or can serve them over rice. |
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| Ingredients | | - |  | 1 pound dried black beans |
| - | | 10 cups water |
| - | | 2 green pepper (large) |
| - | | 2/3 cup vegetable oil |
| - | | 1 onion (large) |
| - | | 4 cloves garlic |
| - | | 4 teaspoons salt |
| - | | 1/2 teaspoon black pepper |
| - | | 1/4 teaspoon oregano |
| - | | 1 bay leaf |
| - | | 2 tablespoons sugar |
| - | | 2 tablespoons vinegar |
| - | | 2 tablespoons dry white wine |
| - | | 2 tablespoons olive oil |
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