Cuban Black Beans

• 1 lb. dried black beans
• 1 large onion, chopped
• 1 green pepper, chopped
• 6 cloves garlic, minced
• 1 (4 oz.) jar diced pimento, drained
• 1/4 c. olive oil
• 5 c. water
• 1 (6 oz.) can tomato paste
• 1 Tbsp. vinegar
• 2 tsp. salt
• 1 tsp. sugar

1. Sort and wash beans.
2. Place in a large Dutch oven or regular soup kettle.
3. Cover with water 2 inches above beans.
4. Let soak 8 hours; drain.
5. Saute onion, green pepper, garlic and pimento in olive oil until tender.
6. Combine beans, vegetables, 5 cups of water and next 4 ingredients; bring to a boil.
7. Cover.
8. Reduce heat and simmer 1 1/2 hours or until beans are tender, stirring occasionally.
9. Serve over hot rice.
10. Garnish with grated cheese, chopped tomatoes, chopped green onions and a dollop of sour cream. Yields about 8 servings.

black beans, onion, green pepper, garlic, pimento, olive oil, water, tomato paste, vinegar, salt, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=895659 (may not work)