from the Columbia Restaurant in Tampa, Florida
1lb. black beans, dried2 quarts water2 med. onions finely chopped1 bay leaf2 green peppers, cut in strips1/2 cup olive oil1 tsp oregano4 cloves garlic, minced1/4 tsp cumin1 Tbs salt1/2 tsp black pepperwhite rice, cookedchopped onions for garnishlemon wedges
Soak beans overnight or boil for ten minutes and let sit until cool.Pour beans and water into a 4 quart pot, bring to boil. Cover and cook over medium heat.Meanwhile, saute onions and peppers in the olive oil until golden. Add oregano, bay leaf, cumin and garlic. Add this to the beans, along with salt and pepper and simmer until the beans are tender (about an hour).Serve on a bed of white rice, chopped raw onions and lemon wedges.
Over the years, we’ve increased the garlic, cumin and use lots of Spanish extra virgin olive oil.
Big John's PFI 1001 6th Avenue South Seattle, WA, 98118, USA
Monday: 9 AM - 5 PMTuesday - Friday: 9 AM - 6 PMSaturday: 10 AM - 4 PMClosed on Sundays