1 pound black beans, soaked in water over night
6 to 7 cups water
1 onion, cut in half (do not cut off the ends or it will fall apart)
1/2 green bell pepper, whole with seeds removed
4 to 5 cloves garlic, sliced in half
2 bay leaves
2 teaspoons cumin
3/4 teaspoon oregano
2 pinches red/cayenne pepper
2 to 4 tablespoons red wine vinegar, or to taste
Salt and black pepper, to taste
*Salt-start with 1/2 teaspoon salt, then go up if needed
1) Drain the soaked black beans. Place the beans, water, onion halves, bell pepper half, garlic, and bay leaves in a pot. Bring to a boil and leave at a high boil for 7 to 10 minutes, stirring intermittently. Once done, skim off any foam, lower the heat to low, and place the top on at an angle.
2) Cook on low heat stirring intermittently for one to two hours or until beans are firm yet soft. In the last ten minutes of cooking, add the cumin, oregano, cayenne, salt, pepper and vinegar. Enjoy!
*Never add salt to stewing beans till the last ten minutes-this can create mush by destroying the outer shell.
Source of recipe: From my blog: http://thewitchykitchen.blogspot.com/2010/05/black-beans-tostones.html