"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Noche Buena Black Beans Recipe

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This recipe for Noche Buena Black Beans, by , is from The Ultimate Black Belt Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marta Turriate
Added: Friday, February 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 bag 14 oz Black Beans (prefer Goya)
Distilled water preferred
1 large Bay Leaf
Salt to taste
1 tsp. oregano
3/4 cup extra virgin organic olive oil
3 large sweet onions
2 large green peppers
3 cloves garlic, minced

Directions:
Directions:
Sort beans for rocks, etc. Clean and rinse well. Add water to 2" over beans. Add bayleaf to water and soak over night. If necessary next day, add little water before cooking. Add salt next day,bring to a boil, than reduce to simmer for approximately 2 hours. Beans will be tender when checked with fork.
Saute in olive oil the onions, peppers and garlic until transparent about 5-7 minutes over medium heat, keeping stirred. Add oregano to mixture. Stir.
Add mixture to beans. Continue simmering 1/2 covered about another 30 to 45 minutes. Beans will be beautifully thickened. Enjoy!

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Much tender loving care is put into these beans and are a Christmas Eve hit every year. Goes wonderful with white or brown rice and Yuca and/or Plantains. Another favorite of Shihan Steves.

 

 

 

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