Black Beans

This recipe is a close approximation of an old Jane Brody recipe.

Laura Fenton

Black Beans

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    2 tablespoons olive oil 1/2 teaspoon salt
    1 large onion, chopped Freshly ground black pepper to taste
    2 garlic cloves, diced 4 (15-ounce) cans black beans, drained and rinsed
    2 bay leaves 1/2 cup water
    1/2 teaspoon dried oregano 3 tablespoons cider vinegar


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    • 1

      In a medium heavy-bottomed pot, heat the olive oil; add onions and cook until soft. Add garlic and cook 2 more minutes.

    • 2

      Add bay leaves, oregano, salt and pepper to the pot and stir. Add beans and water; heat until warm.

    • 3

      Stir in vinegar and cook for a couple more minutes.

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