Cuban Black Beans - cooking recipe

Ingredients

1 lb. dried black beans
1 large onion, chopped
1 green pepper, chopped
6 cloves garlic, minced
1 (4 oz.) jar diced pimento, drained
1/4 c. olive oil
5 c. water
1 (6 oz.) can tomato paste
1 Tbsp. vinegar
2 tsp. salt
1 tsp. sugar

Preparation

Sort and wash beans.
Place in a large Dutch oven or regular soup kettle.
Cover with water 2 inches above beans.
Let soak 8 hours; drain.
Saute onion, green pepper, garlic and pimento in olive oil until tender.
Combine beans, vegetables, 5 cups of water and next 4 ingredients; bring to a boil.
Cover.
Reduce heat and simmer 1 1/2 hours or until beans are tender, stirring occasionally.
Serve over hot rice.
Garnish with grated cheese, chopped tomatoes, chopped green onions and a dollop of sour cream. Yields about 8 servings.