Abuelo Pelaezs Frijoles Negros (Black Beans)

Ingredients

• 1 pound dried black beans
• rinsed thoroughly
• 1 tablespoon extra virgin olive oil
• 1/2 large white onion
• chopped
• 1 green bell pepper
• chopped
• 4 to 5 garlic cloves
• crushed
• 1 bay leaf
• 1/4 cup extra virgin olive oil
• 1/2 large white onion
• finely chopped
• 1 green bell pepper
• finely chopped
• 3 garlic cloves
• finely chopped
• 1 bay leaf
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1 teaspoon black pepper
• plus more to taste
• 1 and 1/2 teaspoons salt
• plus more to taste
• 2 tablespoons sherry vinegar
• 1/2 cup dry white wine
• 1/4 cup green olives stuffed with pimentos
• thinly sliced
• 1 teaspoon sugar
• Cooked white rice for serving (optional)

Instructions

1. In a large pot, soak beans overnight in 10 cups of water.
2. Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil.
3. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
4. Meanwhile, make the sofrito.
5. Warm remaining 1/4 cup oil in a large skillet over medium heat.
6. Add the half onion, 1 bell pepper and 3 garlic cloves and saute for about 5 minutes until soft.
7. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
8. Add the sofrito to beans.
9. Stir in sherry vinegar, wine and olives, and bring to a boil.
10. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through.
11. Remove both bay leaves, and adjust salt and pepper to taste.
12. Remove from heat and add sugar.
13. Serve as soup or a side dish, or over white rice.