Ingredients:
30 oz canned black beans
1 large onion, chopped
1 small onion, quartered
6 cloves garlic, 4 minced and 2 left whole
1 bay leaf
1 1/2 teaspoons cumin
1/2 teaspoon cinnamon
1/2 teaspoon allspice
8 small chili peppers, 5 minced and 3 cut in half
2 teaspoons palm sugar (or brown sugar)
2 tablespoons white vinegar
2 tablespoons olive oil
salt and pepper
to serve: hot white rice
Directions:
Pour the canned black beans (with their liquid) in a large pot with the 2 whole cloves garlic, small quartered onion, 3 halved chili peppers, and bay leaf. Bring the mixture to a boil and then turn down to a simmer. In a saute pan, saute chopped onion, minced garlic and chili peppers until fragrant and soft (about 4 minutes). Add the sugar, vinegar, cumin, cinnamon, allspice, salt and pepper. Cook 1 minute. Add 1/2 cup of the beans with their liquid to the saute pan and mash them with a potato masher or a wooden spoon. Add this mixture back into the beans. Bring back to a boil and then simmer on low heat for 15 minutes. If the mixture gets too thick, thin it slightly with water. Serve hot, with white rice.
