This recipe is part of a Cuban-Style Christmas: Mojito, Garlic Plantain Chips, Lime, Garlic, and Oregano Mojo, Avocado Salad, Gloria's Black Bean Soup, Crab Empanadas with Pickled Garlic-Caper Remoulade and Roasted Pork Marinade.
1. Place the beans in a nonreactive pan. Cover with three quarts water, add the bay leaves and bring to a boil. Reduce the heat and simmer the beans for 2 1/2 to 3 hours, stirring frequently and adding more water if neccessary to keep them covered.
2. Meanwhile, heat the olive oil in a sauté pan or skillet. Saute the the bell peppers, shallots, and onions over medium heat until the onions are translucent, about 15 minutes.
3. Add the garlic, cumin, dried and fresh oregano and saute for an additional 2 minutes. Remove from heat and let cool slightly. Transfer to a blender and puree until smooth.
4. When the beans are almost tender, add the pureed mixture, sugar, and salt to the beans and cook until just tender, 20 to 30 minutes. Adjust the seasonings, garnish with the red onion and sour cream, and serve
"There's something so special about the sound [Spam] makes when it comes out of the can," says Aubry Walch, co-owner of Minneapolis-based The Herbivorous Butcher. "I just can't duplicate that." Aubry and her brother, Kale, sell a line of meat- and cheese-like products that are vegan.