Ingredients
2 cups dried black beans, rinsed1 bay leaf3 medium green peppers, chopped2 medium onions, chopped1/2 cup olive oil6 garlic cloves, minced1 can (15 ounces) tomato puree1/2 cup sherry or chicken broth2 tablespoons sugar3/4 teaspoon salt
Preparation
Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.
Place beans in a large saucepan; add 6 cups water and bay leaf. Bring to a boil. Reduce heat; cover and simmer until tender, 1-1/2 to 2 hours.
Meanwhile, in a large skillet, saute peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato puree, sherry, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. Drain beans; discard bay leaf. Stir beans into tomato mixture.
