My Cuban Black Beans

My husband and I love Cuban food so much, but don't always have the time (or money ;)) to go to a restaurant, so I decided to teach myself how to cook Cuban food. This is my variation of Cuban Black Beans that I came up with myself, but I guess it's quite traditional. (prep time does not include soaking beans, give it about an hour or two)

• Ready In: 2 hrs 10 mins
• Serves: 6-8

Ingredients

• 8  ounces dried black beans, soaked and drained
• 2  cups water
• 1  tablespoon olive oil
•  sazon goya
• 1  bay leaf
• 1⁄2 teaspoon adobo seasoning
• 1⁄2 small onion, diced small
• 1⁄2 green bell pepper, diced small
• 1 -2  slice bacon
•  salt and black pepper (to taste)

Directions

1. Put beans into a pot with 2 cups cold water and bring to a boil.
2. Once water is boiling, add oil, sazon packet, adobo, and bay leaf.
3. Bring to a low boil for about 1 hour or until water just barely covers the beans. Check beans for tenderness.
4. Add in bacon, onion, and green pepper and keep at a low boil for about 1/2 hour or until water is mostly absorbed.
5. When water is mostly absorbed, check beans for tenderness. They should be soft when pierced with a fork, and there should still be liquid in the pot. If all the water is absorbed, pour in about a half cup more (just enough to keep it like a thick sauce).
6. Once beans are tender and you've got a nice thick sauce in the pot, remove from heat.
7. Add salt and pepper to taste.