Cuban Black Beans & Rice

• 1 pound black beans
• 1 whole medium onion, diced
• 1 whole green pepper
• 1/4 cup olive oil
• 2 cloves garlic
• 2 whole bay leaves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 2 heaping teaspoons sugar
• 3 tablespoons vinegar
• 1 heap (palmful)salt

1. Rinse & pick over beans. Place them in a large pressure cooker & cover with 5 cups water. Cover & cook on med-high pressure until pressure regulator attains gentle rocking motion. Turn down heat & adjust as needed to keep the regulator steaming gently. Cook 40 minutes.
2. Core & half green pepper. Dice one half. Blacken the other half. Wrap in paper bag until cool, then peel off & discard the black part. Dice the remaining portion.
3. Saute onion, green pepper, & pressed garlic in olive oil (make sure the oil covers the bottom of the pot).
4. When beans are tender, add other ingredients to the pot & simmer, uncovered, 20 minutes.

black beans, onion, green pepper, olive oil, garlic, bay leaves, ground cumin, oregano, sugar, vinegar, heap

Taken from www.epicurious.com/recipes/member/views/cuban-black-beans-rice-50139864 (may not work)