Frijoles Negros (Black Beans) - Simon Picton

Ingredients:
500g Dried Black Beans
1 small onion
1 green pepper
1-2 cloves garlic
Olive Oil
Ground cumin
Oregano
Bay leaf
Salt
Pepper
Red Wine Vinegar

Method:
1. Soak the beans in plenty of cold water for a few hours (or overnight).
2. Transfer the beans, KEEPING the water they've been soaking in, to a pot, and if necessary add more water so they are well covered. Bring to the boil, and when the water is boiling, skim off the foam that accumulates on the top. Add a bay leaf or 2, cover and leave simmering until the beans are tender (somewhere around 40mins). Add water if the beans start to dry out. DO NOT add salt at this stage.
3. Meanwhile, in a saucepan, heat plenty nice olive oil and add the onion and pepper (finely chopped) and some salt. Sauté the onion and pepper for a while and then add the crushed garlic, stirring occasionally and making sure it doesn't burn. After a while, add a pinch of ground cumin, a pinch of oregano, a twist of pepper and a tiny splash of vinegar. Keep cooking until the onion and pepper is really soft.
4. When the beans are cooked, add the sofrito (i.e. the onion and pepper mixture) to the pot with the beans and the bean stock and simmer for maybe 10 minutes or so. The beans should start to thicken up, but if there's too much liquid, take a ladleful of beans from the pot, place in a bowl and mash up with a fork or a masher, then return to the pot and stir in. Add salt to taste and also some more olive oil.
5. Serve over rice to accompany chicken/pork/beef/fish or if you're a skint musician (or just skint) just serve over rice or even on toast.