Sunday, March 13, 2011

Weekend Recipe : Bolivian Black Beans

This being the season of Lent, the weekend recipe is warm, comforting bean soup.  Although I understand the benefits of the spiritual practice of fasting, this is so delicious, it does not seem like we're saying "no"!  As we keep expensive meat off the table, may we remember  (in the giving of prayers and possessions)  our brothers and sisters who barely even have a bowl of beans.  Lord, have mercy ; what would You have us do?


1 lb.  (2 1/2 cups)  dry black beans
10 cups water
2 large green peppers : 1 chopped, 1 whole
1 onion, chopped
4 cloves garlic, minced
2/3 cup cooking oil
1 bay leaf
1/4 t oregano
2 T sugar
1 1/2 t salt
dash black pepper
1/4 cup vinegar

Cook beans according to basic directions with water and whole green pepper until tender ; discard pepper and set beans aside.  Saute onion, garlic, and chopped green pepper in oil until tender.  Add 1 cup cooked beans and squash them into vegetables.  Add remaining ingredients, except vinegar and transfer to pot containing remaining beans.  Simmer, covered, 1 hour, stirring occasionally.  Add vinegar and simmer, covered, 1 more hour, again stirring occasionally.

May God bless and keep all of us,

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