Ingredients
1 1/4 cup Black beans (about 1/2 pound)
Beans
12 cups of Water
1 bay leaf
2 tablespoons extra virgin olive oil
10 cloves garlic, minced
1 green bell pepper, stemmed, seeded and chopped
1 medium Onion, chopped
2 teaspoons ground Elysian Cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1 tablespoon kosher salt
pinch of cayenne pepper
freshly ground black pepper
1 tablespoon red wine vinegar, plus more for the table.
Directions
Put the beans in a large saucepan, add the water and bay leaf, and bring the boil. Set aside, covered, for 1 hour. Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours. Heat the oil in a medium skillet over medium high heat. Add the onions, and peppers and cook, until soft, for around 5 minutes. Add the garlic, Elysian cumin, oregano, coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until beans are very tender and the liquid has thickened, about 1 1/2 hours more. If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste.
Riddle
This dish will spill the beans, showing you things behind the scenes. Want this spell to end? A personal truth of your own you'll have to send.
