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Ulkerreuil

Ulkerreuil
Palau
⏱ — min. Serves: —

Ingredients

  • 2 cups dried Ulkerreuil beans (or substitute with black beans)
  • 4 cups water (for soaking)
  • 4 cups chicken or vegetable broth
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 large tomato, chopped
  • 1 bell pepper, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice (for serving)

Instructions

Prepare the Beans

Rinse the dried Ulkerreuil beans under cold water. Place them in a large bowl with 4 cups of water. Soak overnight or for at least 8 hours.

Drain and rinse the beans after soaking.

Cook the Beans

In a large pot, heat the vegetable oil over medium heat.

Add the chopped onion and cook until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add the chopped tomato and bell pepper. Cook until the tomato breaks down and the bell pepper softens, about 5 minutes.

Simmer the Beans

Add the soaked beans to the pot along with the chicken or vegetable broth.

Stir in the ground cumin, paprika, dried thyme, salt, and black pepper.

Bring the mixture to a boil. Reduce the heat to a simmer and cover the pot.

Cook for about 1-1.5 hours, or until the beans are tender. Stir occasionally and add more water or broth if necessary to keep the beans submerged.

Finish

Once the beans are tender and the flavors have melded together, remove from heat.

Garnish with chopped fresh cilantro.

Enjoy your meal!