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Title: Cuban Black Beans
Yield: 9 Cups

Ingredients

  ------------------------PREP: 20 MINUTES------------------------------
 
  --------------------------SOAK: 8 HOURS-------------------------------
 
  --------------------------COOK: 1 HOUR--------------------------------
      1    ( 16 oz.) package dried
           -black beans; *
      1 md onion, chopped
      1 sm green bell pepper; chopped
      3    garlic cloves, pressed
      3 tb olive oil
      2 qt water
      1 tb white vinegar
  1 1/2 ts salt
    1/4 ts pepper
      1    bay leaf
      1    hot cooked rice
      1    chopped green onions

Instructions

Place beans in a Dutch oven; cover with water 2 inches above beans.
Soak beans 8 hours. Drain.

Saute onion, bell pepper, and garlic in hot oil in Dutch oven over
medium-high heat until tender.

Add beans, 2 quarts water, and next 4 ingredients; bring to a boil.
cover, reduce heat, and simmer 1 hour or until beans are tender.
Discard bay leaf. Serve black bean mixture over hot cooked rice;
sprinkle with chopped green onions. Yield: 9 cups. * Substitute 3
(15 oz.) cans black beans, undrained, for dried beans, if desired.
Omit 2 quarts water, and reduce simmering time to 15 to 20 minutes.
Typed in MMFormat by cjhartlin@email.msn.com Source: Southern Living
Annual Recipes.

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