Cuban Black Beans

I love Cuban food, and these beans are one of my favorites. Well-seasoned but not spicy, they are delicious over rice or served as a side dish to my Vaca Frita. Prep time includes my method of "soaking" beans. Yield depends on whether beans are used as a main dish or a side.

• Ready In: 3 hrs 15 mins
• Serves: 4-6

Ingredients

• 8  ounces bags dried black beans
• 2  tablespoons olive oil
• 1⁄2 onion, chopped
• 1⁄2 green bell pepper, chopped
• 3  cloves garlic, minced
• 2 1⁄2 cups water
• 3  tablespoons tomato paste
• 1 (2 ounce) jar diced pimentos (with liquid is okay)
• 2  tablespoons cider vinegar
• 1⁄2 teaspoon sugar
•  lots black pepper
•  salt, after beans are tender

Directions

1. Soak picked-through beans overnight, or boil for 10 minutes; change water and let sit for another hour to reconstitute.
2. Drain again.
3. In a large saucepan, saute onion, bell pepper and garlic until tender.
4. Into this, gently stir beans, water, tomato paste, pimentos, vinegar, sugar and pepper.
5. Bring to a boil and reduce heat.
6. Cover and simmer about 1-1/2 to 2 hours.
7. After beans are tender, season to taste with salt.