2 lbs dried black beans
2 green bell peppers, quartered lenghtwise
2 bay leaves
16 cups of water
2 tbsp olive oil
2 large onions
2 red + 2 green + 2 yellow bell peppers
2 tbsp ground cumin
2 tbsp oregano
1 cup olive oil
1 cup minced garlic
1 small can tomato paste
6 tbsp apple cider vinegar
18 drops stevia extract
2 tsp salt (or after your own taste)
1. Rinse the black beans, place in soup pot and cover with water.
2. Bring the beans to a boil.
3. Rinse the beans and discard the water.
4. Put the black beans, quartered green peppers and bay leaves in a large pot.
5. Add the water and bring to a boil over moderate to high heat.
6. Reduce the heat to low and let the beans simmer until they are tender (2-3 hours).
7. Remove and discard the green bell peppers and bay leaves.
While the beans are cooking:
1. Mince the onions and carmelize them in a little olive oil.
2. Chop the 6 peppers, and add them to the carmelized onions.
3. Add cumin and oregano and let the pepper mixture sit
4. Mince the garlic finely (about 2 large heads).
5. Using a deep skillet, heat up the olive oil and let the minced garlic cook until the garlic take on a golden to golden brown color.
Back to the beans:
1. Once the beans are tender, add the tomato paste and let it cook without a lid until desired thickness is reached.
2. Add the onion and pepper mixture.
3. Add the garlic + remaining olive oil (which now has a wonderful garlic flavor).
4. Add apple cider vinegar, stevia extract and salt.
5. Simmer gently for 5 minutes so the flavors blend before adding more salt.
The beans taste best if they are allowed to rest in the fridge over night. Stores for a couple of days, and freezes very well.
