Preparation:
Cook beans according to basic directions (see Navy Bean Soup). Drain, reserving 1/2 cup bean broth.
Heat 1/4 cup of the olive oil and sauté onion, garlic, green pepper, and bay leaves until onion is lightly browned.
Add oregano, cumin, 2 tbs of the vinegar, and reserved bean broth. Simmer until onion and pepper are soft.
Shortly before serving, add drained beans, hot pepper sauce, honey, and salt. Bring to a boil, reduce heat, and simmer 10 minutes to allow flavors to blend.
Serve over rice topped with some green onions.
Combine 1/2 cup olive oil with 1/4 cup wine vinegar and a pinch of salt in a covered jar. Shake well and spoon a little over each serving. Serves 6 to 8.
Cookbook author likes to serve lightly cooked carrots and a fruit salad with this recipe. Source: Bean Banquets |
