1 lb. black beans 1/2 tsp pepper
1 green pepper, cut in strips 1/2 tsp oregano
2/3 cup olive oil 1 bay leaf
1 onion, chopped 2 tsp sugar
4 cloves of garlic, mashed 2 tsp vinegar
1 green pepper, diced 2 tsp wine
4 tsp salt
Combine beans, 10 cups water and green pepper strips in large kettle. Cook for 45 min. Combine oil, onion, garlic and diced green pepper in frying pan; brown. Remove 1 cup black beans from kettle; place in frying pan, ( mash the beans, slightly if desired, for thickening) then stir back in to kettle of beans. Add salt, pepper, oregano, bay leaf and sugar. Cook for 1 1/2 to 2 hours or to desired thickness. May serve over rice.
Variations: Drain the beans, after cooling, mix with fresh green pepper, (while cooking they tend to become black,) without color. I have mixed whole kernel corn and pimento strips for a cold salad. Also, for the salad, I used a Lemon- pepper marinade, and let it set in the refrigerator for a couple hours.
Black beans are a good source of Iron. My sister, a vegetarian, and my husband are deficient after chemo. The nutritionist said this was a good food.
