Garnish with cilantro, jalapeno slices, onion, and/or cotija cheese if desired.
Instructions
Soak the night before
Sort the dried beans and remove any broken or misshaped beans. Rinse the beans using a fine mesh strainer and put them in a 6-quart dutch oven or large soup pot. Cover them with the lid and let them sit out overnight.
Next day
Drain and discard the water off of the soaked beans. Add 8 cups of water and *1 tablespoon of olive oil to the beans. Bring the pot to a boil and then reduce the heat to low. Cover the pot and let it simmer for 1 hour or until the beans are tender. Note: Don't add any salt at this stage. Salt will make the beans tough.
Do NOT drain the water from the beans once cooked.
While the beans are cooking, chop the onion, green pepper, jalapeno and mince the garlic. Drizzle and heat olive oil in the bottom of a skillet. Add the onion and green pepper. Cook until the onion begins to soften. Add the diced jalapeno and minced garlic. Cook for 2 more minutes and set aside.
Add the cooked onion and green pepper mixture, oregano, cumin, bay leaf, vinegar, and wine to the cooked beans. Cook for an additional 15 to 20 minutes and then remove the bay leaf.
Optionally, remove 1 cup of the cooked beans and mash them into a thick paste. Return them to the pot and stir to thicken.
Add more salt and pepper to taste. Stir in the sugar and drizzle with several tablespoons of olive oil over the beans. Cover the pot and remove it from the heat. Let the pot stand for 10 minutes.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.