Caraotas Negras

Recipe Ingredients

2 cups	320g / 11oz	Black beans
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (medium)
1		Red bell pepper seeded and chopped
		OR 2 pimientos - chopped
4		Garlic cloves
1 teaspoon	5ml	Ground cumin
1 tablespoon	15ml	Sugar
		Salt

Recipe Instructions

Wash and pick over the beans. Put the beans to soak for 2 to 4 hours in a saucepan in enough cold water to cover by 2 inches. Add enough water to cover the beans by 1 inch as they will have absorbed much of the soaking water, bring to a boil, cover, and cook until the beans are tender, about 2 hours. In a skillet heat the oil and saute the onion and bell pepper until both are soft. Add the garlic, cumin, sugar, and the pimientos, if using instead of bell pepper. Saute for a minute or two, then stir into the beans. Season with salt to taste, and cook, partially covered, over low heat for 1/2 hour longer. The beans will be quite dry.

From "The Book Of Latin American Cooking" by Elisabeth Lamber Ortiz.

Source:
New Mexico Cooking, by Clyde Casey

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