- 1 cup dried black beans (frijoles negros)
- 1 quart of water
- 2 tablespoons adobo
- 3 cloves garlic, minced
- 1/2 yellow onion, peeled and small diced
- 4 teaspoons of salt
- 1/4 teaspoon whole dried oregano, crushed
- 1/4 teaspoon ground black pepper
- 1 tablespoon of sofrito
- 2 bay leaves
- 1/4 teaspoon ground cumin
- 2 tablespoons dry wine, optional
- 1 1/2 tablespoons vinegar, optional
- 1/2 cup chopped onions
- Drain beans. Rinse the beans in water at least twice, place in a kettle, with 1 quart of water. Bring rapidly to a boil. Reduce heat to moderate, cover, and cook for about 45 minutes.
- In a skillet, over low heat, heat ⅔ cups of olive oil, onions, garlic, adobo, sofrito, salt, pepper, oregano, and cumin for 10 minutes, stirring occasionally.
- Add to skillet, 1 drained cup of the boiled black beans, and mash thoroughly with the rest of the ingredients in the skillet.
- Add this mixture to the kettle, together with salt, pepper, oregano, cumin, and bay leaves.
- Cover, and boil for 1 hour at moderate heat, checking for liquid content through cooking.
- Add dry wine and vinegar and cook over low heat, uncovered, and cook until sauce thickens to taste.
- Serve individually in cup bowls or soup plates and sprinkle with chopped onions
- Make sure that you will be able to cook the beans once you start softening them. You do not want to waste them