FRIJOLES NEGROS ENJOY DAN:

                                  CUBAN FRIJOLES NEGROS BLACK BEANS:

Serve 8-10

FOR THE BEANS:

1-pound dried black beans rinsed thoroughly

1 tablespoon olive oil

1/2-onion chopped

1 bell pepper chopped

5 garlic cloves smashed

1 bay leaf

FOR THE SOFRITO SAUCE:

1/4-cup olive oil

1/2-onion finely chopped

1 bell pepper finely chopped

3 garlic cloves smashed

1 bay leaf

1/2-teaspoon EACH dried thyme, rosemary, cumin, and oregano

1 teaspoon freshly ground black pepper

1-1/2-teaspoons sea salt plus more to taste

2 tablespoon sherry vinegar

1/2-cup red wine (or rum)

1/4-cup green olives stuffed with pimentos, sliced

1 teaspoon sugar

DIRECTIONS:

1.   In a stock pot soak beans overnight in 10-12 cups of water.

2.   Drain and discard water.

3.   Place black beans in stock pot; add 9 cups water and 1 tablespoon oil.

4.   Bring beans to a boil and reduce heat and then simmer 1 hour.

5.   Skimming off foam as it simmers.

TO MAKE SOFRITO:

1.   In a warm 1/4-cup oil in a skillet over medium-heat and when sizzling.

2.   Add onion, bell pepper, and garlic and sauté for 5 minutes.

3.   Add bay leaf and next 6 ingredients and cook 2 more minutes.

4.   Add sofrito to the beans.

5.   Stir in vinegar, wine (or rum) and olives, bring to a boil.

6.   Cover and lower heat to simmer and simmer for 1-1/2-hours.

7.   Remove both bay leaves, adjust salt and pepper to taste.

8.   Remove from heat and add sugar.

9.   Serve over white rice.

ENJOY DAN:                                                 TO BE HAPPY IS TO EAT HAPPY!!