Black Beans (Randelman) Recipe

• 1 lb Black beans, soaked
• 1 x Bay leaf
• 1 med Green bell pepper, cut into quarters
• 2/3 c. Extra virgin olive oil
• 4 x Garlic cloves, minced
• 1 lrg Onion, minced
• 1 med Green bell pepper, minced
• 3 tsp Cumin
• 2 Tbsp. Cider vinegar
• 1 tsp Minced green chili

1. Cook black beans with bay leaf & green pepper till they are very tender & starting to crack open about 2 hrs.
2. Add in more water as necessary.
3. SOFRITO: In a skillet, heat the oil, add in garlic, onion, bell pepper & cook, stirring till the onion is translucent/soft, 8 to 10 min.
4. Add in the rest of the ingredients & mix well.
5. Add in sofrito to the beans, mix well & cok over low heat, covered, till the beans crack open, 30 to 40 min.
6. Season to taste & serve.
7. Randelman & Schwartz, "Memories of a Cuban Kitchen"

black beans, bay leaf, green bell pepper, extra virgin olive oil, garlic, onion, green bell pepper, cumin, vinegar, green chili

Taken from cookeatshare.com/recipes/black-beans-randelman-85642 (may not work)