Cuban Black Beans Recipe

• 1 pound bag black beans
• 1 med. onion, skin removed
• 1 green pepper, halved with seeds removed
• Salt
• 1/3 to 1/2 c. extra virgin olive oil
• 2 med. cloves garlic, thickly sliced
• Minced lettuce
• Minced green onions
• Red wine vinegar and oil dressing
• Cooked rice

1. Rinse beans well in cool water.
2. Combine beans, onion, green pepper and salt in a large pot (at least 4 qt), and fill 3/4 full with water.
3. Cook over medium heat, when it reaches a steady boil.
4. Reduce to low-medium heat.
5. Stir and check at least hourly.
6. Cook slowly, adding water as needed, approximately 6-8 hrs.
7. Beans should be tender, sauce slightly thickened.
8. Remove onion and pepper.
9. Cook extra virgin olive oil and garlic over medium heat till cloves are light brown.
10. Remove closes; add in oil to beans slowly.
11. Simmer a short while before serving.
12. To serve, layer rice, then beans, then lettuce and green onions.
13. Drizzle salad dressing over all.
14. Beans may be kept approximately a week covered in refrigerator.
15. Add in water when reheating.

black beans, onion, green pepper, salt, extra virgin olive oil, cloves garlic, lettuce, green onions, red wine vinegar, rice

Taken from cookeatshare.com/recipes/cuban-black-beans-20958 (may not work)