Cuban Black Beans I recipe

6 servings

1 pound black beans, washed

1 onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

2 bay leaves

1 1/2 teaspoons paprika

1 1/2 teaspoons ground cumin

1 tablespoon dried oregano

2 minced hot green chile peppers

3 cloves garlic, minced

1/4 cup balsamic vinegar

salt to taste

ground black pepper to taste

In a large bowl, soak beans in water to cover overnight.

Rinse beans, and transfer to a large stock pot.

Add onion, bell peppers, bay leaves, paprika, cumin, oregano, and chile peppers, along with water to cover.

Bring to a boil, reduce heat, and simmer for 1 1/2 hours.

Test beans for tenderness, and when tender add garlic and balsamic vinegar.

Salt and pepper to taste.