Recipe - Black Beans (Randelman)

1 pound Black beans, soaked
1 Bay leaf
1 md Green bell pepper, cut into
quarters

SOFRITO
2/3 cup Olive oil
4 Garlic cloves, chopped
1 lg Onion, chopped
1 md Green bell pepper, chopped
3 teaspoon Cumin
2 tablespoon Cider vinegar
1 teaspoon Chopped green chili

Cook black beans with bay leaf & green pepper until they are very tender &
starting to crack open about 2 hours. Add more water as necessary.

SOFRITO: In a skillet, heat the oil, add garlic, onion, bell pepper & cook,
stirring until the onion is translucent, 8 to 10 minutes. Add the rest of
the ingredients & mix well.

Add sofrito to the beans, mix well & cok over low heat, covered, until the
beans crack open, 30 to 40 minutes. Season to taste & serve.

Randelman & Schwartz, "Memories of a Cuban Kitchen"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini