First of all, I took the easy way out and used canned beans. I sautéed the onions, peppers and garlic in the olive oil, then added the bay leaf and seasonings. I also gave it a good glug of chicken broth to help keep the beans moist while they simmered (the truth be told a little bacon grease too!), and also added the wine at this point. The idea of adding the wine at the end without cooking off the alcohol didn’t appeal to me. Besides, simmering the beans WITH the wine helps give them good flavor! I did add the vinegar at the end, which really served to brighten the flavor as well. I simmered them about 20 minutes, basically the time it took to heat the chicken enchiladas I served them with. I liked these dressed up black beans and they worked well with the enchiladas.
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First of all, I took the easy way out and used canned beans. I sautéed the onions, peppers...