Balck Beans Dominican Style Recipes

Steps:

• Rinse the beans thoroughly and pick out any foreign matter. Place in a bowl and cover with 6 cups of cold water; let sit overnight. (Alternatively, place the beans in a saucepan with 6 cups of cold water and boil for 2 minutes; set aside for 1 hour.)
• Drain the beans and place in a large saucepan with 1/2 teaspoon of salt and 8 cups of water. Bring to a boil and simmer at medium heat until the beans are tender, about 1 to 1 1/2 hours.
• Meanwhile, make a sofritoor paste. In a skillet, heat the olive oil and the bacon until the fat is rendered. Add the onion, garlic, bell pepper and tomatoes and cook for 10 to 15 minutes or until the vegetables are soft. Add the diluted tomato paste and the bouquet garni. Cook for 5 minutes.
• Add the paste to the beans and cook, stirring, for 15 minutes. Add salt to taste, vinegar, oregano and hot pepper and cook an additional 15 to 20 minutes, or until the beans are very creamy.

Steps:

• Purée half of beans in food processor with 1 cup water until smooth.
• Tie cilantro into a tight bundle with string.
• Cook onion and garlic in olive oil in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until onion is softeneed but not brown, about 8 minutes. Add tomato paste, vinegar, and 1 cup water, then bring to a boil and cook, stirring, 2 minutes.
• Add puréed and whole beans, Cubanelle pepper halves, cilantro, bay leaves, salt, oregano, pepper, and remaining 2 cups water, then simmer, uncovered, stirring occasionally, 1 1/2 hours (mixture will reduce and thicken). Remove and discard Cubanelle pepper halves, cilantro, and bay leaves, then serve.

Steps:

• In a large pot, soak beans overnight in 10 cups of water.
• Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
• Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
• Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.

Steps:

• 1. Wash one bag of black beans. Place in large stock pot and add cold water to about 4" above the beans. Bring to a boil, then reduce heat to medium. Simmer for one hour, keeping an eye on the water level, and adding more as needed to keep beans covered. After the beans are tender, add 2 bay leaves. 2. Cook enough brown rice according to package directions. 3. For the sofrito* Whiz the following in a mini-Cuisinart or blender, or chop as fine as you can ("The more surface area you create, the more flavor you extract," explains Rosenny): 5 good sized cloves of garlic 1/2 Cubanelle pepper, chopped roughly 1/2 large yellow onion, chopped roughly Add to blender: About 1/3 bunch of cilantro-- wash, chop off roots, chop in half About 4 large sprigs of fresh thyme - wash, chop off woody ends Heat 4 tablespoons olive oil in a heavy pan. Add sofrito mixture and stir. Optional: add a scant 1/8 teaspoon Dominican or Mexican oregano ONLY if available. Italian oregano is NOT the right flavor. Add: 1/4 teaspoon ground cumin 2 heaping tablespoons of tomato paste Simmer briefly to bring out the sugar in the tomatoes. 4. Stir the sofrito mix into the beans. Add 1 1/2 teaspoon of salt, or to taste. Let the beans cook on low heat for at least 1/2 hour. Done when nice and thick (see photo in slide show). We served this with a salad of bibb lettuce, tomato, cucumber and Clementine , with a simple dressing of fresh lemon juice and olive oil.

Steps:

• Puree half of beans in a food processor or blender with 1 cup water until smooth.
• Tie cilantro into a tight bundle with string.
• Cook onion and garlic in olive oil in a 5-6 quart pot over moderate heat, stirring occasionally, until onion is softened but not browned, about 8 minutes.
• Add tomato paste, vinegar, and 1 cup water, then bring to a boil and cook, stirring, 2 minutes.
• Add pureed and whole beans, Italian frying pepper halves, cilantro, bay leaves, salt, oregano, pepper and remaining 2 cups water, then simmer, uncovered, stirring occasionally, 1 1/2 hours (mixture will reduce and thicken).
• Remove and discard Italian pepper halves, cilantro, and bay leaves, then serve.