Mom doesn’t measure much as she’s been making this recipe
for years. She uses a pressure cooker to soften the beans. If you don’t have a
pressure cooker or afraid to use one you can use canned beans and get close to
the real deal.
The last big batch of black beans Mom and I made were done
with the following:
3 cups dry black beans
One Green and red pepper cut into chunks
Spanish Olives
1 cup of Red Wine
Olive Oil
1 Tablespoon of sugar
8 ounce can of tomato puree
Cumin, garlic and onion powder
Salt to taste
We washed the beans and carefully picked out the ones that
were bad or broken. We filled the pressure cooker with water covering the beans
entirely with an extra few cups of water.
Add in the peppers.
Place the pressure cooker on the stove and cook on high
until you pressure cooker top starts to move back and forth. At that point turn
the heat down to medium and let them cook for at least 45 minutes.
After 45 minutes remove from the heat and wait until the pressure
cooker tab drops indicating the top can now be removed.
Add in about a tablespoon of Olive oil, 1 cup of Red Wine, 8
ounce can of tomato puree, Spanish Olives, enough to your liking and a tablespoon
of Cumin, garlic and onion powder. Stir it up and taste. Add salt to your
liking.
If the beans are too thick add a little more water and more
Olive oil. Place it back over high heat for about 5 minutes and then cook on
medium until ready to serve (slightly thick when stirred).
Again if you don’t have a pressure cooker or don’t know how
to use one you can use canned beans and spice them up with the ingredients
above.
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