Cuban Black Beans

I made this for your birthday a couple years back. This makes a WHOLE lot of beans though, so unless you’re cooking for a whole lot of people, you may wanna cut the recipe in half.

ingredients

1 LB dried black beans
1 large onion, chopped
1 green pepper, chopped
6 cloves garlic, minced
1 (4 oz.) jar diced pimiento, drained
1/4 cup olive oil
5 cups water
1 (6 oz.) can tomato paste
1 tbsp vinegar
2 tsp salt
1 tsp sugar
1 tsp pepper
Hot cooked rice
Shredded cheddar cheese
Chopped tomatoes
Chopped green onions

directions

1
Salt and wash beans. Place in large Dutch oven or sauce pot. Cover with water 2 inches above beans. Soak 8 hours; drain (you can also use canned black beans. Rinse 2 cans in strainer. Cut back on water to about 1 can full. Cook 20-30 minutes)
2
Saute onion, green pepper, garlic and pimento in olive oil until tender.
3
Combine beans, sauteed vegetables, 5 cups water, and next 5 ingredients.
4
Bring to boil. Cover; reduce heat and simmer 1 1/2 hours or until beans are tender, stirring occasionally.
5
Serve over rice. Garnish with cheese,
6
tomatoes, green onions.