Cuban Black Beans

This is Jeff's dish. I didn't think I'd be a big fan of just a bowl of black beans but...I love it. Jeff adds a bunch of chopped greens (kale or chard) with all the other ingredients and it makes it even heartier. Serve with shredded cheese over rice. Kids love to add a little Cholula. But I love it as is.

1 pound black beans, washed (2 cups dry)
1/4 cup olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, peeled and minced
5 cups water
1 (6 ounce) can tomato paste
1 (4 ounce) jar diced pimentos, drained
1 tablespoon vinegar
2 teaspoons salt
1 teaspoon white sugar
1 teaspoon black pepper


1. Clean and pick through dried beans. Quick-soak the beans by placing in a large saucepan with enough water to cover by 3 inches. Bring to a boil, simmer two minutes, then tightly cover and let sit for one (1) hour (or use the overnight soak method). Drain and rinse.
2. Heat oil in a medium saucepan over medium heat, and saute onion, bell pepper, and garlic until tender (optional: add finely chopped greens).
3. Into the saute, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.

From Allrecipes