This recipe takes a lot of effort but it’s worth it.
She suggests you make 2 pounds of beans to start with for your family.
First get the beans and pick out stone or bad beans out of the bag. Then rinse them thoroughly in a strainer. Next soak over night (is best) in a pot for at least 4 hours. You can do them without soaking them but they will take much longer to cook.
The depending on how much the beans have soaked up, put more warm water so that it’s about 2 inches above the beans (if you put too much water they will be too thin, so better to go with a bit less and if you see that they are cooking to thick add almost hot water later). Lower heat and more time is better mom says. Add salt to test about half way to cooking the beans. After they start boiling the should remain boiling in a simmer
It will take about 1 hour for them to cook (if you soaked them over night). You’ll know they are almost done if they are kind of soft and you just can just pinch them between two fingers.
While the beans are cooking you gong to prepare the special souse. (Mom does this ahead of time however)
(All of this is assuming for one pound of bean )
Inside a blender put 10oz, of good olive oil, add 1 bell pepper, 1 fibs spoon oregano, 4 Laurel leafs (the ones you buy dried in a bag), 3 cloves of garlic. Blend all of this and it should turn into a somewhat think consistency. If it’s too think put a bit more of Olive oil. You want to basically liquefy this. (you should not see any ingredients inside)
When those beans are almost done pour in the special sauce that you made but save about 3 oz.
Take the a bit of olive oil and put in one fresh clove of whole garlic to roast it. When it starts to turn brow, then mash the clove and take out the skin, and brown the test of the garlic meat a bit. Then pour in 3oz of special sauce you saved in a frying pan with the gark; and cook this a bit. Then you take this and pour it on top of the bean (when they are almost done) and blend this last bit of sauce in. Lastly put in 2 tablespoons of sugar and put it inside the beans. One last ingredient if you want is a bit of dry white cooking wine right before serving.
