Recipe - Black Beans

1 pound Black beans
1 md To large onion
1 md Green pepper
3 Cloves garlic
1 teaspoon Oregano
2 teaspoon Salt
Pepper to taste
1 teaspoon Sugar
1 teaspoon Vinegar
One half cup Olive oil
2 Bay leaves
12 Green olives

Procedure to soften beans: Look through beans and discard any rocks and
ugly beans.

Using a pressure cooker (best method) put the beans in the pot (spread
them on the bottom) and add enough water to have 2 fingers of water over
the beans. Add a big slice of the green pepper. Cover and cook for 20
minutes (this is 20 minutes after the pressure cap starts rocking)

Without pressure cooker The night before, put beans in a pot and cover
with water just as in the pressure cooker method. Let sit overnight. Add a
big slice of green pepper and boil covered for about 2 hours until
softened.

After beans are softened: Sautee chopped onions, crushed garlic, chopped
peppers in olive oil. Add the sauteed mixture, pepper, oregano, bay leaves
and salt to beans. Cover (if you're using pressure cooker don't cook in
pressure, just cover the pot without tightening the cover like a normal
pot) and boil at low to medium heat for One half hour. Don't let it full boil,
it has to be inbetween simmering and boiling. Add the olives and cook for
15 to 30 minutes more uncovered, until it reaches the consistency you want.
Some people like the water to thicken more than others, but keep in mind
that it will always thicken more after cooked and settled.

A couple minutes before they are done, add sugar, vinegar and more salt if
desired. Cook for a couple more minutes. You will have to taste for salt
as you cook them, but for 1lb., 2 tsp should be enough.

If you want to double the recipe, you don't need to double the olive oil,
just add enough to be able to sautee the ingredients. You also don't need
to double the olives. You will probably need more than double the salt. And
for each lb. of beans you need 2 fingers of water over the beans (so 4
fingers for 2 lbs.).

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.