Cuban Black Beans

• 1 lb dried black beans
• 1 green bell pepper, chopped
• 10 cups water
• 2/3 cup olive oil
• 1 large onion, minced
• 1 green bell pepper, minced
• 4 garlic cloves, pounded
• 4 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried oregano
• 1 teaspoon sugar
• 1 bay leaf
• 2 tablespoons vinegar
• 2 tablespoons wine
• 2 tablespoons olive oil

1. Wash beans.
2. In a large pot, soak the beans with the first chopped bell pepper in water until swollen. Overnight?.
3. **It doesn't say so but I'd drain it at this point and add new water so the beans won't be so musical if you know what I mean.**.
4. Cook until soft about 45 minutes.
5. Heat oil in a medium pan. Add onion, second bell pepper and garlic and cook until soft.
6. Add 1 cup of cooked beans and mash them well. Add mixture to bean pot.
7. Add dry seasonings to the pot.
8. Cover and boil 1 hour.
9. Add vinegar and wine.
10. Cover and simmer 1 hour.
11. If broth is too watery, uncover and cook until it thickens.
12. Just before serving stir in the olive oil.

black beans, green bell pepper, water, olive oil, onion, green bell pepper, garlic, salt, pepper, oregano, sugar, bay leaf, vinegar, wine, olive oil

Taken from www.food.com/recipe/cuban-black-beans-233154 (may not work)