Ingredients:
- 1 (1-pound package) Camellia Brand Black Beans
- 9 cups stock (preferably sodium-free, to help beans cook more quickly)
- 1 pound seasoning meat
- 2 tablespoons olive oil
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped green bell pepper
- 4 cloves garlic, mashed
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 bay leaf
- 3 tablespoons vinegar
- 3/4 cup dry sherry
- Salt (to taste)
- Cayenne pepper (to taste)
- Chopped cilantro (for garnish)
- Sour cream (for garnish)
- Red onion, finely chopped (for garnish)
Directions:
- Rinse and sort beans. (Optional: Soak beans using your preferred method.)
- Add beans, stock, and seasoning meat to a large pot and bring to a boil. Cover and reduce heat to low; simmer beans until tender, about 1 hour.
- In a large Dutch oven, sauté the onions and green pepper in olive oil until the onions are translucent; add mashed garlic and sauté another minute or so.
- Add the cooked beans, oregano, cumin, salt, bay leaf, vinegar, and sherry. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally. Remove bay leaf.
- Add additional salt and cayenne pepper to taste.
- Garnish with cilantro, sour cream, and chopped red onions.