Wash beans and discard imperfect ones. Place in a deep bowl and cover with water 2 inches above beans. Soak overnight.
Next day, pour beans into a 4-5 quart kettle with same soaking water. If necessary, add more water so that beans will be covered 1 inch above.
Add to the beans: 2 tablespoons olive oil, whole tomato, bay leaf, 1/2 onion, 1/2 green pepper, crushed garlic clove. Bring to a boil, then lower heat to moderate; cover and cook until beans are tender (about 1 1/2 hours or more). Use only a wooden spoon when stirring.
Remove the bay leaf and what is left of the tomato, onion, pepper, and garlic. In a skillet, heat oil and saute the chopped onion and green pepper until transparent. Add the garlic, crushed oregano, cumin and the salt. Stir to mix well and cook 2 minutes longer, then add to beans. Cover and cook for an hour or more.
Correct seasoning and add the hot sauce, wine vinegar, and sherry. Simmer until ready to serve. Serve with long grain white rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (681g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 331 (33%)|
|Amt Per Serving||% DV|
|Total Fat 36.7g||49 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 24.9g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 0mg||0 %|
|Sodium 78.7mg||3 %|
|Potassium 1926.4mg||51 %|
|Total Carbohydrate 121.9g||36 %|
|Dietary Fiber 42.5g||170 %|
|Sugars, other 79.4g|
|Protein 42.2g||60 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 995
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