Colombian Black Bean Stew (Frijoles Negros Colombianos - Dairy-Free, Egg-Free)

Ingredients

• about 450 g Dried black beans
• 6 cups Vegetable broth
• 1 medium Onion
• 1 medium Bell pepper (green)
• 4 cloves Garlic
• 1 tsp Cumin
• 1/2 tsp Oregano (dried)
• 1 Bay leaf
• 2 tbsp Olive oil
• 1/4 cup Cilantro
• 2 Scallions
• to taste Salt
• to taste Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure about 450 g of dried black beans into a large bowl. Cover the beans with water by at least 7.62 cm and soak for at least 4 hours or overnight. Drain the beans thoroughly.
2. 2Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 medium onion, chopped, and the 1 medium green bell pepper, chopped. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. 3Add the 4 cloves of garlic, minced, 1 teaspoon of cumin, and 1/2 teaspoon of dried oregano to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Stir in the drained about 450 g of black beans, 6 cups of vegetable broth, and 1 bay leaf. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer gently until the beans are tender, which will take 1.5 to 2 hours. Stir occasionally to prevent sticking.
5. 5Once the beans are tender, remove and discard the 1 bay leaf from the pot. Season the stew with salt and pepper to your preference.
6. 6Serve the Colombian black bean stew hot. Garnish each serving with 1/4 cup of chopped cilantro and 2 sliced scallions.

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