This is a great Venezuelan recipe. It goes great with chicken, fish, pork, and meat. They often have it as an accompaniment with breakfast. I love to have them with scrambled eggs.
You can use canned or dried black beans. You'll have to soak the dry beans at least 24 hours and change the water at least 3 times. They will also take longer to boil. If you use the canned beans, this recipe can be made in 20 mins.
If you have a food processor, great! If not, you'll have to cut the following ingredients very fine.
1 med size onion 3 cloves of garlic Hand full of fresh coriander ½ green pepper
Once the above ingredients are chopped, fry them in a pot with a little bit of oil. When the onions are soft, add three cans of drained and lightly rinsed black beans. Or, 6 cups of the presoaked beans. Add two cups of water and one cube of beef stock.
Spices to be added:
Pepper to taste ¼ table spoon of ground cumin ¼ table spoon of ground ginger Salt to taste (be careful, there's salt in the beef stock)
Let the water reduce on med heat. Canned beans will soften quickly but you will have to add water to the presoaked dried beans. You may want to boil the dried beans 1 hour before you start the recipe.
They are ready when the mixture starts to bubble with an almost muddy look to it and the beans are soft.
