E&E Stakeout Grill

Yield 5 cups, Ingredients:

½ c shredded carrots
1 c diced Spanish Onions
2 strips of bacon, chopped
1 c pre-soaked black bean (preferably overnight)
4 c beef stock
¼ tsp cider vinegar
Pinch of sugar
Pinch of cumen
Pinch of ground black pepper
Salt to taste

Slurry: 2 tbsp flour, half a cup water, mix well until all lumps are dissolved.

Sautee onions, carrots, and bacon until lightly brown. Add pre-soaked black beans, beef stock and simmer on a slow boil for 60 minutes, until beans are tender. Gradually whisk in slurry, add vinegar, cumen, sugar, and black pepper, and cook for another 5 minutes.

Serve with yellow rice and chopped red onion.

Bon Appetit – Chef Erwin