Black Beans

Pollo Tropical Restaurant Copycat Recipe

Makes 6 servings

1 1/2 pounds dried black beans
1 bay leaf
1 sprig fresh oregano
4 tablespoons olive oil, divided
1 tablespoon ground cumin
12 scallions, chopped
8 cloves garlic, minced
1 small green bell pepper, seeded and finely chopped
kosher salt and freshly ground black pepper, to taste

Sort through beans for any debris. Rinse beans in cold water. Using a large pot over medium-high heat, combine beans, bay leaf, oregano, 1 tablespoon oil and cold water to cover beans by 3 inches. Bring to a boil, reduce to medium low and simmer until beans are tender, adding more water as needed to keep beans covered, about 2 hours.  Using a medium saute pan over medium heat, heat remaining 3 tablespoons oil. Add cumin, scallions, garlic and green pepper, stirring often, until vegetables are soft, about 10 minutes. Season with salt and pepper, to taste, and add to beans. Cook beans, stirring occasionally, for 10 minutes.

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