My Cuban Black Beans

• 8 ounces dried black beans, soaked and drained
• 2 cups water
• 1 tablespoon olive oil
• sazon goya
• 1 bay leaf
• 12 teaspoon adobo seasoning
• 12 small onion, diced small
• 12 green bell pepper, diced small
• 1 -2 slice bacon
• salt and black pepper (to taste)

1. Put beans into a pot with 2 cups cold water and bring to a boil.
2. Once water is boiling, add oil, sazon packet, adobo, and bay leaf.
3. Bring to a low boil for about 1 hour or until water just barely covers the beans.
4. Check beans for tenderness.
5. Add in bacon, onion, and green pepper and keep at a low boil for about 1/2 hour or until water is mostly absorbed.
6. When water is mostly absorbed, check beans for tenderness.
7. They should be soft when pierced with a fork, and there should still be liquid in the pot.
8. If all the water is absorbed, pour in about a half cup more (just enough to keep it like a thick sauce).
9. Once beans are tender and you've got a nice thick sauce in the pot, remove from heat.
10. Add salt and pepper to taste.

black beans, water, olive oil, sazon goya, bay leaf, onion, green bell pepper, bacon, salt

Taken from www.food.com/recipe/my-cuban-black-beans-180625 (may not work)