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1
( OF ) Clean/rinse the beans very carefully several times they might contain little pebbles.
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2
Once cleaned place the beans in the pot
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3
Cut 1- Spanish Onion into quartersplace in the pot
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4
Cut 1- Green Pepper remove seeds into quartersplace in the pot
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5
1-Teaspoon of Ground Cuminplace in the pot
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6
1-Teaspoon of Coarse Saltplace in the pot
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7
1-Teaspoon of Black Pepperplace in the pot
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8
1 1/2-Tablespoon of Olive Oilplace in the pot
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9
4-Large Peeled Garlic Cloves Use your paring knife and cut a slit into themplace in the pot
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10
Add 3- Dried Bay Leaves
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11
I like to use my hands, but spoons work as well, mix all together.
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12
The aroma is great!
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13
Fill the pot with water about 1 inch above the bean line, cover and soak overnight for at least 12 hours....
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14
IN ( ) Check the bean water line- water has been absorbed, add more, at least 1-inch above the bean line Bring to a high boil for about 5minutes, stir and reduce to low heat Cook uncovered for about 2 1/2 hours
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15
Skim occasionally and stircheck the water line, never let it dry out, check bean tenderness.
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16
If you need to add more water it must be warm/hot.
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17
After 2 1/2 hours the vegetables (onion, green pepper, cloves, etc.
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18
have basically dissolved to nothing).
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19
Discard the bay leaves and remove the vegetables with your tongs and transfer to a bowl.
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20
Next transfer into a food mill- if you leave a few vegetables behind in the pot it is fine.
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21
Add some liquid of the beans to your food mill with the vegetables and create a nice paste- add back to the pot....
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22
Taste the bean tenderness most should have cracked and they should be tender not , not hard...Continue to cook on low heat.... Add your last 3-remaining bay leaves.
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23
Add some fresh cracked pepper to taste.
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24
(Less is more, you can always add more)
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25
.... !
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26
Fry Pan is now needed
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27
Finely dice/cube your remaining onion,green pepper(seeds removed) and garlic cloves set aside
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28
Add about 1/4 cup of olive oil to the fry pan low heat until do not smoke it at all
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29
Add the garlic, stir, do not let it brown
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30
Add the onion, continue to stir until opaque and tender about 8-10 minutes
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31
Add the green pepper cook until tender
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32
Add pinch of salt to taste
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33
Add pinch of black ground pepper
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34
Add a teaspoon of apple cider vinegar (sometimes I use the cap of the bottle as the measurement)
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35
Add the cumin1teaspoon
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36
Stir mix well making sure all flavors are combined
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37
Remove from heat and add all contents to the beans that are still cooking at low temp.
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38
Continue to cook your beans for about another 1 1/2 low heat .
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39
Your basically done...
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40
The beans should be tender, the broth a bit thick... Set aside serve and eat or store in the fridgeonly in glass containers.
