Black Beans

In there dry form, they have been a staple food in the Caribbean, South America, the Middle East and Africa.
Black beans, also known as frijoles negros, are the edible seeds of lequminous plant.
They are versatile, have lots of flavor and does not cost much.
Home cooked dried beans are better than the can product. They may take longer to prepare but the end result can't be match.
They can be stored for up to six months in a cool, dry place.
Before cooking, sort through the beans for small stones. Rinse to remove any grit and soak with plenty water. You can cook beans in this water to keep color.

I prefer the soupy consistency when doing black beans. So here's cooking to you, chef!

1 1 lb dried black bean, clean out stones and wash
2 1 medium onion, quartered
3 bell pepper
4 6 garlic, peeled, chopped
5 2 bay leaves
6 2 tsp cumin
7 1 tsp oregano

Sofrito:
8 3 strips bacon, chopped
9 1 tbsp olive oil
10 1 onion, chopped small
11 1 green pepper, chopped small
12 4 scallions, chopped small
13 3 cloves garlic, minced

Seasonings:
14 2 ozs white wine or dry sherry
15 2 Tbsp. red vinegar
16 1 tsp sugar
17 salt and pepper to taste

Garnish

18 1 onion, chopped fine
19 1 cooked white rice
20 1/2 bunch fresh cilantro, chopped fine.
21 1 lime, cut into wedges

Method:

Pick beans and rinse. Soak beans in water overnight in sock pot.
Add more water to cover beans. A
Place #'s 1, 2, 3 , 4, 5 in a cheese cloth , tie and add to beans, bring to a boil over high heat.
Remove form that settles to the top with a spoon.
Reduce heat, cover and cook at a gently simmer. Stir occasionally, for one hour. Add water as necessary to keep beans covered

Make sofrito* by cooking bacon . Discard drippings.
Heat olive oil and add #'s 10, 11,12, and 13. Cook to an amber color, about four minutes.
When beans are cooked add sofrito and #'s 14, 15, 16, and 17.
Cover and simmer beans until soft, about 20 minutes.
Adjust seasoning by using more seasoning.
Serve over rice top with cilantro.