Venezuelan Style Black BeansSubmitted by: CARTONCM
IntroductionMy husband says he hates beans, but he actually requests these!
If this is used only as a side dish, they may go farther than 4 servings, but at our house they go fast because we eat them by the bowl- full. My husband says he hates beans, but he actually requests these!
If this is used only as a side dish, they may go farther than 4 servings, but at our house they go fast because we eat them by the bowl- full.
Number of Servings: 8
1.5 tbsp extra virgin olive oil
1 c. chopped yellow onion
3/4 c chopped red bell pepper
1.5 tsp minced garlic
1/4 tsp freshly ground black pepper
1/4 tsp ground cumin
1 c. water
2 cans black beans, rinsed and drained
1 tsp white wine vinegar
salt to taste
Heat oil in dutch oven over medium heat. Add onion and bell pepper to pan, cook 5 minutes until tender, stir occasionally. Add garlic, black pepper, bumin, cook 1 minute. Stir in water and beans, bring to a boil. Partially cover, reduce heat and simmer 30 minutes or until slightly thickened. Stir frequently. Remove from heat, add vinegar and salt.
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I also am not a fan of beans, but this is great! I had to sub a few things (what I thought I had on hand and reality didn't match up!) So I used yellow pepper, chili powder (cumin), 1 can of Progresso black bean soup and only 1/2 cup of water, and red cooking wine instead of white wine vinegar. - 4/24/10