Ingredients
1 onion (finely chopped or food processed)
4-6 spanish olives in brine (not sure these are approved, but I use them since I can’t have peppers…) - finely chopped or thru garlic press
1 red, 1 green pepper finely chopped (if you can have them (choose peppers or olives above not both)
3-4 garlic cloves thru garlic press
1 tablespoon tomato paste (if allowed)
1 bay leaf
2 tablespoons ground cumin
2 tablespoons red wine vinegar
1 teaspoon garlic salt (or to taste)
4-6 x15 oz cans black beans
Preparation
make sofrito - cook onions until soft (this will be a few min if using ground onions..in a spray of cooking coc oil spray. Add peppers until soft (or olives). Add tomato paste and garlic - cook all that (sofrito) for about 8-10 min on med-low heat. Add water if starts to cook too quickly.
add bay leaf and cumin and beans. Add red wine vinegar. Cook for about 15-20 min until a bit of liquid has cooked down.
these freeze really well.
