Cuban Black Beans

This is my Mother's favorite black bean recipe. I think she got it from an old Cuban cookbook. Her note is: "flavorful!" Cooking time doesn't include soaking time.

• Ready In: 2 hrs 42 mins
• Serves: 8

Ingredients

• 1  lb dried black beans
• 1  green bell pepper, chopped
• 10  cups water
• 2⁄3 cup olive oil
• 1  large onion, minced
• 1  green bell pepper, minced
• 4  garlic cloves, pounded
• 4  teaspoons salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon dried oregano
• 1  teaspoon sugar
• 1  bay leaf
• 2  tablespoons vinegar
• 2  tablespoons wine
• 2  tablespoons olive oil

Directions

1. Wash beans.
2. In a large pot, soak the beans with the first chopped bell pepper in water until swollen. Overnight?.
3. **It doesn't say so but I'd drain it at this point and add new water so the beans won't be so musical if you know what I mean.**.
4. Cook until soft about 45 minutes.
5. Heat oil in a medium pan. Add onion, second bell pepper and garlic and cook until soft.
6. Add 1 cup of cooked beans and mash them well. Add mixture to bean pot.
7. Add dry seasonings to the pot.
8. Cover and boil 1 hour.
9. Add vinegar and wine.
10. Cover and simmer 1 hour.
11. If broth is too watery, uncover and cook until it thickens.
12. Just before serving stir in the olive oil.