Frijoles Negros (Black Beans and Rice)

Ingredients

1 package dried black beans 14-16 oz.

3 teaspoons cumin seeds

1/4 cup extra virgin olive oil

1 onion chopped

1 green or red pepper chopped

4 cloves garlic minced

1/2 cup dry sherry

2 teaspoons sugar

2 bay leaves

salt to taste

pepper to taste

1/2 cup sliced green olives (optional)

Directions

Rinse black beans (soak them overnight if you will not be using a pressure cooker to cook them).

Pressure cook the beans and cumin seeds, with enough water to cover plus three inches, over medium heat for 8-12 min or until just soft. (Or boil beans and seeds, covered, for 2-4 hours...some varieties take longer than others).

Meanwhile, make the "sofrito" by sautéing the onion, green pepper, and garlic in olive oil until soft. (Add more oil if too dry).

When beans are done, add sautéed vegetables, sherry, sugar, bay leaves, and olives. Bring to a boil and then lower to simmer for 30 minutes so that all the flavors come together.

If you want the soup to be a thicker consistency, smash some of the beans in the pot with the back of a large spoon. Serve over white rice.