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Title: Cuban Black Beans
Yield: 8 Servings

Ingredients

      1    16 oz pkg dried black beans*
      1 md onion; chopped
      1 sm green bell pepper; chopped
      4    cloves garlic; minced
      3 tb olive oil
      2 qt water
      1 tb white vinegar
  1 1/2 ts salt
    1/4 ts pepper
      1    bay leaf
           hot cooked rice
           chopped green onions

Instructions

Place dried beans in a Dutch oven and cover with water 2 inches above the
beans. Soak 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 of water, and next 4
ingredients. Bring to a boil, cover, and reduce heat. Simmer 1 hour or
until beans are tender. Discard bay leaf.
Serve over hot cooked rice. Sprinkle with chopped green onions.

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NOTES : 3 15-oounce cans of black beans, undrained, may be subsitutued for
dried beans. Omit the 2 quarts of water and reduce simmering time to 15 to
20 minutes.

Contributor: Southern Living

Preparation Time: 0:20

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