Ring-A-Ding-Ding, Baby

Ingredients:

• One pound dried black beans, picked over and rinsed
• 2 green bell peppers, 1 quartered lengthwise and 1 minced
• 8 cups of water
• 2 bay leaves
• 1/2 cup plus 2 tablespoons olive oil, divided
• 1 red bell pepper minced
• 1 yellow bell pepper, minced
• 1 large white onion, minced
• 1 tablespoon ground cumin
• 1 tablespoon oregano
• 1/4 cup tomato paste
• 3 tablespoons minced garlic
• salt

Directions:

1) Put black beans, quartered green pepper, and bay leaves in a large saucepan; add 8 cups of water. Bring to a boil over moderately high heat. Reduce heat to low, partially cover saucepan, and cook, stirring occasionally, until beans are tender, about 2 1/2 hours. Remove and discard green pepper pieces and bay leaves.

2) Meanwhile, heat 1/4 cup of the olive oil in a large skillet. Add minced bell peppers and onion; cook over moderate heat until softened, about twenty minutes. Stir in cumin, oregano, and tomato paste.

3) Cook garlic in remaining 1/2 cup of olive oil in a small saucepan over moderately low heat until golden brown.

4) When beans are tender, add sauteed pepper mixture and garlic in its oil. Season with salt and simmer gently for five minutes to blend flavors.

5) Cover and refrigerate overnight or for up to three days. Reheat gently before serving.

Notes: It's best to let this one sit the night before you intend to eat it so it soaks up the flavors better. I'm cooking this tomorrow and eating it Monday probably in a bowl with rice, veggies - corn on the cob steamed in the microwave and cut up into the bowl YUM, and freshly squeezed lime with sliced avocado. :)

Oops, forgot to add you do not pre-soak these beans. I know. That seems.. sketchy to me too but I'll try it.