Cuban Black Beans 3
From: Engrossed

This is my Mother's favorite black bean recipe. I think she got it from an old Cuban cookbook. Her note is: "flavorful!"

SERVES 8

• 1 lb dried black beans
• 1 green bell pepper, chopped
• 10 cups water
• 2/3 cup olive oil
• 1 large onion, minced
• 1 green bell pepper, minced
• 4 garlic cloves, pounded
• 4 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried oregano
• 1 teaspoon sugar
• 1 bay leaf
• 2 tablespoons vinegar
• 2 tablespoons wine
• 2 tablespoons olive oil

Wash beans.

In a large pot, soak the beans with the first chopped bell pepper in water until swollen. Overnight?

**It doesn't say so but I'd drain it at this point and add new water so the beans won't be so musical if you know what I mean.**.
Cook until soft about 45 minutes.

Heat oil in a medium pan. Add onion, second bell pepper and garlic and cook until soft.

Add 1 cup of cooked beans and mash them well. Add mixture to bean pot.

Add dry seasonings to the pot.

Cover and boil 1 hour.

Add vinegar and wine.

Cover and simmer 1 hour.

If broth is too watery, uncover and cook until it thickens.

Just before serving stir in the olive oil.