Cuban Black Bean Soup - cooking recipe

Ingredients

2 c. dried black beans, washed
2 1/2 qt. vegetable stock or water
2 bay leaves
1 fresh jalapeno pepper, chopped
1/4 c. olive oil
3 large onions, chopped
2 green bell peppers, chopped
4 to 6 cloves garlic, finely chopped
salt to taste
1 1/2 c. cooked rice

Preparation

Spray pot with Pam.
Soak beans in water.
Cover overnight. Drain.
Add enough water to cover.
Add bay leaf and jalapeno. Cover pot.
Bring to boil.
Turn to very low and simmer. Partially cover for 2 hours.
In skillet, heat oil and onions. Stir in garlic.
Cook a little more.
When beans are tender, add onion mixture to beans.
Season with salt.
Simmer for 20 minutes. Serve with rice and onions.