2 cups raw black beans, soaked overnight
6 cups fresh water
3 garlic cloves
1 stick of celery
1 teaspoon salt
2 teaspoons vegetable oil
1 small onion
½ red or green pepper
6 hard-boiled eggs, peeled
2 Tablespoons fresh cilantro
Pepper to taste (optional)
Cooked white rice for serving
1. Place black beans in a large pot, along with 6 cups of fresh water, garlic, and celery. Bring to a boil.
2. Once boiling, reduce heat to low, cover, and simmer for about 1½ to 2 hours, or until beans are tender. If needed add an additional cup of water. When beans are soft, add salt and remove garlic cloves and celery stalk.
3. In a deep pan, heat vegetable oil. Saute onion and pepper until softened. Add ½ cup cooked beans and mash them a little bit with a fork. Add the rest of the beans and liquid, then the hard-boiled eggs and bring to boil.
4. Reduce heat and simmer 5 to 10 minutes. Just before serving, sprinkle with cilantro and pepper and serve with white rice. Place 1 or 2 eggs in each bowl when serving.
Recipe from A Taste of Latin America, by Patricia Cartin