Black Cuban Beans

• 1 lb. black dry beans
• 2 green peppers
• 1 large size onion
• 4 cloves garlic
• 1 bay leaf
• 4 chicken broth cubes
• 1 tsp. sugar
• 1 fresh tomato
• 1 tsp. vinegar (apple cider)
• 1 c. olive oil
• green olives (optional)

1. Soak beans in their double amount of water overnight; rinse well before.
2. In a pressure cooker, put 1/2 cup of the olive oil. Cut green peppers, onion and garlic in large pieces and at medium heat, saute with bay leaf and finely cut tomato.
3. When tender, put the beans with the same water they have been soaked in plus about 4 cups more water into pressure cooker and cook for 1/2 hour. Uncover and let simmer at medium heat for 1/2 hour, smashing with spoon a few of the beans to help thicken the sauce.
4. When proper thickness is achieved, remove from heat and mix the sugar, vinegar and rest of olive oil into the sauce.
5. They even taste better the next day.

black dry beans, green peppers, onion, garlic, bay leaf, chicken broth cubes, sugar, tomato, vinegar, olive oil, green olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214325 (may not work)