Xingu Recipe

Soak the Beans

Rinse the black beans under cold water. In a large bowl, cover the beans with water and let them soak overnight or for at least 8 hours.

Chop the Vegetables

Finely chop the onion, garlic, bell pepper, carrot, and tomato. Set them aside for cooking.

Cook the Beans

In a large pot, drain the soaked beans and add 4 cups of fresh water. Bring it to a boil, then reduce the heat and let it simmer for about 1 hour or until the beans are tender.

Sauté the Vegetables

In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent. Then add the bell pepper, carrot, and tomato, cooking for another 5-7 minutes.

Combine and Season

Once the beans are cooked, add the sautéed vegetables to the pot. Stir in the cumin, paprika, salt, black pepper, and bay leaves. Allow the mixture to simmer for an additional 20-30 minutes to let the flavors meld together.

Garnish and Serve

Remove the bay leaves from the pot. Serve the Xingu hot, garnished with fresh cilantro and lime wedges on the side.