|16||ounces||black beans, dried|
|1||medium||green bell pepper||chopped|
|3||cups||rice||cooked without salt or fat, hot|
Sort and wash beans.
Combine beans, green pepper, and 2 tb onion in a large Dutch Oven.
Cover with 6 cups of water, and soak overnight.
Add remaining 4 cups water to Dutch oven ; cover and bring to a boil.
Reduce heat, and simmer 2 1/2 hrs or until beans are tender.
Combine remaining 2 tb onion, garlic, oregano, and cumin in a small bowl; mash mixture, using a fork.
Stir in vinegar.
Add vinegar mixture and salt to beans.
Simmer, uncovered, an additional 20 minutes.
Serve over hot cooked rice.
First published: 1996-01-27 last updated: 2014-12-16
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