Title: Monk's Black Beans - (Cuban National Dish)
Categories: Canadian Bean Caribbean
Yield: 1 Servings
| 10 | c | Water |
| 1 | lg | Green pepper |
| 2/3 | c | Olive oil |
| 4 | ts | Salt |
| 1 | lg | Onion chopped |
| 1/2 | ts | Pepper |
| 4 | | Garlic cloves crushed |
| 1/4 | ts | Oregano |
| 1 | lg | Green pepper chopped |
| 1 | | Bay leaf |
| 1 | | Jar (4 oz) pimientos |
| | | (chopped) |
| 2 | tb | Sugar |
| 2 | tb | Vinegar |
| 2 | tb | Cooking wine |
| 2 | tb | Olive oil |
Soak the beans in the water in which they are to be cooked with one green
pepper overnight. In a skillet fry the finely chopped onion, pepper and
garlic in oil. Pour about one cup of beans in the skillet and crushed them
well. Add this mixture as well as the chopped pimientos to the pot the with
the remaining beans. Add salt, pepper, bay leaf and sugar and bring to a
boil, then simmer covered for about an hour. Add vinegar, cooking wine and
simmer for another hour or more. If you find the soup to be too liquid
simmer them a little longer uncovered. Prior to serving add 2 tbs. of oil.
Serve with white rice. (8 servings) Friar Bob, The MONKS' COOKBOOK,
Montreal Qc.