Venezuelan Black Beans Recipe

Ingredients

• Black beans

  Mature seeds, raw

  2 ½ cup or 485g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Onions

  Raw

  1 large or 150g

• Garlic

  2 cloves raw - Whole Foods Market

  4 cloves, raw or 12g

• Cumin Powder

  Laxmi Brand

  1 Tbsp or 5g

• Salt

  Table

  1 tbsp or 18g

• Water

  Plain, clean water

  4 cup or 947g

• Pepper

  Spices, black

  ½ tbsp or 3g

Directions

1. Rinse the beans and soak them overnight in water.
2. Drain the beans, and cover them with fresh water. Add chopped bell pepper. Bring the beans to a simmer on the stove, and cook them over low heat until they are just tender.
3. cook the onion and garlic in a couple of tablespoons of olive oil. cook them over low heat until they are soft, translucent and fragrant
4. Add the cumin to the onions and continue to cook until browned, soft and fragrant.
5. Once the beans are tender, remove two cups of the cooked beans and process them in a blender with onion mixture. Add the blended beans and onion back to the rest of the beans. According to taste, season with salt, pepper.
6. Continue to cook beans until they are very tender, adding water if necessary or letting​ the excess water boil away until the desired texture is reached.

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