Black Beans With Rice

 

 

16 ounces dried black beans

 

1 quart cold water

 

6 cloves garlic, minced

 

2 bell peppers, sliced thin

 

2 large onions, minced

 

1/4 cup olive oil

 

2 bay leaves

 

2 teaspoons salt

 

1 tablespoon vinegar

 

1 tablespoon sugar

 

cooked white rice

Preparation:

Soak beans overnight. Rinse well. Put beans in a large kettle or Dutch oven; cover with cold water and boil 1 hour. Add bell pepper, onions, oil, and bay leaves. Cook slowly for about 4 hours or until beans are tender and begin to thicken. Add salt, vinegar, and sugar just before serving.
Best if cooked a day ahead. Serve on rice with smoked pork, ham or sausage.