2 tablespoons EVOO
- 2 onions, minced
- 6 cloves garlic, minced
- 3 cups black beans, cooked (canned or see recipe for homemade using dried beans)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 bay leaves
- 1-1 ½ cup orange juice
- Pimento d’espillette (smoky paprika vinegar) to finish
Sauté onions and garlic in EVOO, add beans, salt and pepper, bay leaves, and orange juice. Simmer over medium-low heat, or bake covered in 300F oven, 20-30 minutes. Remove and spritz with smoky paprika vinegar to finish. Serve as base to piquillo stuffed peppers. (see recipe) Serve with rice if desired.
TO COOK DRIED BEANS
1 pound beans (black, navy, cannolini, pinto, etc)
4 quarts water
3 Tablespoons salt
SOAK: Wash and pick over beans. Place into 4 cups salted water and refrigerate over night. Rinse well before cooking.
COOK: For every 1 cup of dried soaked beans, use 4 cups of liquid (chicken stock, water), place on stove and cook over medium heat to simmer. If desired add 1 bay leaf, 1/4 teaspoon cayenne, 3 cloves minced garlic and 1 teaspoon fresh thyme. Place into 275 oven for 1- 1 1/4 hours. Use immediately in your recipe or chill to 40 degrees F and keep refrigerated until needed.