Stewed black beans

The star legume of Latin America, without a doubt, is the black bean . In many countries such as Venezuela, Colombia, Peru or Mexico we can find specialties where the central ingredient is the bean, a food rich in protein and very low in calories, making it ideal to complement vegetarian or low-calorie diets .

Today we present a simple dish that is mainly based on stewed vegetables. This dish is ideal for winter, as it helps rebalance body temperature without being excessively heavy. In addition, it is very easy to make and its presentation can vary depending on the occasion. That is to say, for a midday menu it is advisable to present it with rice, but for more special occasions the combination with fried plantain and/or avocado is ideal.

Remember, also, that it is a perfect dish for these dates, since this legume also stands out for the amount of fiber and minerals it has, strengthening our body against possible viruses or bacteria that can cause us classic winter illnesses. Its delicious flavor is also an added value to this very healthy dish.

STEWED BLACK BEANS RECIPE

Ingredients (6-8 servings)  

• 500 g black beans
• 2 liters of mineral or filtered water
• 1 medium onion
• 1 green pepper
• 3 garlic cloves
• 2 ripe tomatoes
• 2 teaspoons apple cider vinegar
• 2 teaspoons of ground panela
• 1 teaspoon oregano
• 1/3 teaspoon La Vera paprika
• pepper
• salt
• olive oil

Preparation (soaking for 12 hours + approx. 2 hours of preparation): 1.Wash the beans and soak them overnight. Remove any beans that float on the surface of the water. 2.The next day put 2.5 liters of water in a pot and pour the drained beans. Turn on the fire (gently). 3.Chop the onion, pepper and garlic cloves. Put the vegetables in a pan with oil and fry. 4.Grate 2 tomatoes and add the pulp to the pan when the onion is transparent. 5. Sauté the tomato and when it has reduced, add the vinegar, panela, oregano, paprika, pepper and a little salt. Stir and fry for a minute. 6.When the beans start to boil, remove the foam from the surface of the pot and add the sofrito. Mix carefully and let the beans boil for about 60 minutes. 7.After the first hour, adjust the salt and let it boil for another 30 minutes or until the beans are tender and the broth is thick. More water can be added if necessary. 8.Black beans are delicious accompanied by rice, fried plantains or avocado Enjoy!