Serves: 8
Total Calories: 227

1 pound black beans soaked
1 bay leaf
1 green bell pepper, chopped
Sofrito:
2/3 cup olive oil
4 garlic cloves, chopped
1 onion chopped
1 green bell pepper, chopped
3 teaspoons cumin
2 tablespoons cider vinegar
1 teaspoon green chili, chopped

Cook black beans with bay leaf & green pepper until they are very tender & starting to crack open about 2 hours. Add more water as necessary.

SOFRITO: In a skillet, heat the oil, add garlic, onion, bell pepper & cook, stirring until the onion is translucent, 8 to 10 minutes. Add the rest of the ingredients & mix well.

Add sofrito to the beans, mix well & cook over low heat, covered, until the beans crack open, 30 to 40 minutes. Season to taste & serve.

Nutritional Facts:

Serves: 8
Total Calories: 227
Calories from Fat: 167

More Recipes from the Cook'n Vegetarian Cookbook:
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Bean Curd with Chinese Parsley
Chana Masaledar
Chinese Style Bean Sauce with Tofu
Cuban Black Beans
Cuban Red Beans & Rice
Daum Aloo (India)
Eggplant Matzo Mina
Falafel Golden Domes with Tahini Sauce
Family Style Cooked Red-Bean Curd (China)
Flageolets Parisiens (France)
Futari (Africa)
German Vegetable Medley
Gueyteow Pad Ki Mow (Thailand)
Gueyteow Pak (Thailand)
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Jhalfaraazi (India)
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Khao Pad Krapow (Thailand)
Khao Pad Pong Kari (Thailand)
Lone Dao Jiow
Lucknawi Dal (India)
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Mexican Pie
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Potatoes in a Thick Sauce (India)
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Stuffed Cabbage With Rice & Pine Nuts Avgolemono (Greece)
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Thai Fried Noodles (Pad Thai)
Vegetable Mafe (Africa)
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