Cuban Black Beans 2
From: EdsGirlAngie

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. Yield depends on whether beans are used as a main dish or a side.

SERVES 4 -6

• 8 ounces 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

Soak picked-through beans overnight, or boil for 10 minutes; change water and let sit for another hour to reconstitute.

Drain again.

In a large saucepan, saute onion, bell pepper and garlic until tender.

Into this, gently stir beans, water, tomato paste, pimentos, vinegar, sugar and pepper.

Bring to a boil and reduce heat.

Cover and simmer about 1-1/2 to 2 hours.

After beans are tender, season to taste with salt.