Cuban Black Beans And Rice

• 1 lb dried black beans
• 6 cups water
• 1 cup chopped onion
• 1 cup chopped bell pepper
• 1 tablespoon minced garlic
• 1/2 cup olive oil
• 2 bay leaves
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 slice cooked and crumbled bacon
• 2 tablespoons red wine vinegar
• 2 cups cooked long-grain rice
• Toppings
• chopped green onion, chopped hard boiled eggs,sour cream

1. In a large stockpot cover beans with water and boil for 2 minutes.
2. Remove from heat and let stand for one hour.
3. Drain water and cover with fresh water (6 cups).
4. In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender.
5. Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil.
6. Reduce heat to simmer covered for 2 hours, until beans are tender.
7. Add more water if necessary.
8. At the last minute add the red wine vinegar, just before serving.
9. Serve with 2 cups of cooked rice.
10. Top with chopped green onions, chopped hard boiled eggs or sour cream.

black beans, water, onion, bell pepper, garlic, olive oil, bay leaves, salt, pepper, bacon, red wine vinegar, rice, toppings, green onion

Taken from www.food.com/recipe/cuban-black-beans-and-rice-78781 (may not work)