Black Beans

To make this easy on yourself, go ahead and use the recipe found on the label of the Goya brand black beans.  It’s perfectly delicious and a great start for any black bean dish.  My recipe is somewhat different and is as follows:

Black Beans

2 – (15.5 oz.) cans of beans, undrained

1 tbsp. olive oil

2-3 cloves of garlic, minced

1 bay leaf

1/2 – 1 tbsp. dried oregano

1/2  sweet onion, chopped – I use a small one and save the remainder to chop and serve raw over the beans.

1/2 green pepper, chopped – Again, I use a small one so as not to overpower the dish (not to mention, that’s the size I grow!

1/4 tsp. spice – Either Goya brand Adobo from the shaker, or their individual packets (without Annatto).  I don’t use the entire packet, though you can.

1 tsp. white vinegar  –  This a personal preference item.  I use it sometimes, other times not.  To me, it doesn’t change the dish that much, so feel free to experiment.

Add them all together in a medium saucepan over medium heat until it begins to percolate, then simmer for several hours, covered or uncovered, depending on your stove temps.  Mine is electric and at the lowest setting, with the lid on, it’s too hot.  The beans should not boil for hours, but “settle,” as in a true simmer.  I serve this with chicken and yellow rice.


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