Marinated beans (Porotos en escabeche)

3/5

480 minutes

120 minutes

4

I suggest letting the marinated beans sit in the refrigerator in their vinegar marinade for a few hours before serving to allow the flavors to meld and enhance the authentic taste. Just remember to bring them to room temperature by taking them out about 30 minutes before serving.

INGREDIENTS

8 oz. dry white beans, or dry pinto beans or even lima beans, soaked for 8 hours, or two cans of cooked white beans, drained.
Two garlic cloves
A teaspoon of cayenne pepper or chili powder
A small onion
1 red pepper
1/2 cup white vinegar
1/2 cup Olive oil
Pepper, salt and oregano

PREPARATION

1. If using dry beans, soak them in water overnight, boil for an hour or until tender, with salt and bay leaves. Alternatively, if using canned beans, drain and rinse them under tap water for two minutes. Leave to drain in the strainer.
2. Mince the garlic and chop the onions very finely and the cayenne pepper. Mix the garlic, onion, pepper, plenty of olive oil, vinegar, salt, cayenne pepper and oregano.
3. Cover the beans in this mixture and leave covered in the refrigerator for a few hours if possible. Take out of the refrigerator at least 30 minutes before serving.