Cuban Black Beans - cooking recipe

Ingredients

2 c. water
6 oz. dry black beans (about 1 c.)
1 small green bell pepper, chopped
1 small onion, sliced
1 clove garlic, finely chopped
1 Tbsp. olive or vegetable oil
dash of pepper
1 bay leaf
3/4 tsp. crushed dried oregano leaves
1/2 tsp. ground cumin
1/2 tsp. salt
2 c. hot cooked rice

Preparation

If desired, can soak beans in brandy overnight instead of water.
Next day, heat water and beans to boiling in 3-quart saucepan; boil 2 minutes.
Remove from heat; cover and let stand 1 hour.
Cook and stir green pepper, onion and garlic in oil until onion is tender; stir into beans.
Add enough water to cover beans, if necessary.
Heat to boiling; reduce heat.
Stir in bay leaf, oregano, cumin, salt and pepper.
Cover and simmer until beans are tender and most of the liquid is absorbed, 1 1/2 to 2 hours.
Remove bay leaf.
Serve over rice.
Makes 4 servings.