Victor'S Cafe 52 Cuban Black Beans And Rice - cooking recipe

Ingredients

1 lb black beans
10 cups water
1 large green pepper, sliced
1 onion, sliced
4 garlic cloves, chopped
1 large green pepper, sliced
2/3 cup olive oil
4 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon oregano
1 bay leaf
2 teaspoons sugar
2 teaspoons vinegar
2 teaspoons white wine
2 teaspoons olive oil
3 tablespoons olive oil
2 garlic cloves
3 cups water
1 tablespoon salt
1 lb rice

Preparation

Wash beans. Soak them in water with 1 large green pepper, sliced, until tender, about 8 hours. Cook beans in same water for 45 minutes.
In medium skillet, saute sliced onion and remaining green pepper in 2/3 cup olive oil. Once soft, add this to the beans with salt, pepper, oregano, bay leaf, and sugar. Simmer for 1 hour.
Add vinegar and wine; simmer for another hour.
Meanwhile, in a flat pan, heat 3 T. oil. Fry garlic until it is light brown, then remove garlic from oil and discard.
Add water and salt to the oil in pan and bring to a boil. Add rice immediately.
Lower flame, cover, and simmer over low heat for about 30 minutes.
When ready to serve beans, stir in 2 t. olive oil and serve the beans over white rice.
This recipe can be halved easily or the leftovers can be frozen.