Victor's Cafe 52 Cuban Black Beans and Rice

Ingredients

• 1 lb black beans
• 10 cups water
• 1 large green pepper, sliced
• 1 onion, sliced
• 4 garlic cloves, chopped
• 1 large green pepper, sliced
• 2/3 cup olive oil
• 4 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon oregano
• 1 bay leaf
• 2 teaspoons sugar
• 2 teaspoons vinegar
• 2 teaspoons white wine
• 2 teaspoons olive oil
• 3 tablespoons olive oil
• 2 garlic cloves
• 3 cups water
• 1 tablespoon salt
• 1 lb rice

Directions

1. 1

   Wash beans. Soak them in water with 1 large green pepper, sliced, until tender, about 8 hours. Cook beans in same water for 45 minutes.

2. 2

   In medium skillet, saute sliced onion and remaining green pepper in 2/3 cup olive oil. Once soft, add this to the beans with salt, pepper, oregano, bay leaf, and sugar. Simmer for 1 hour.

3. 3

   Add vinegar and wine; simmer for another hour.

4. 4

   Meanwhile, in a flat pan, heat 3 T. oil. Fry garlic until it is light brown, then remove garlic from oil and discard.

5. 5

   Add water and salt to the oil in pan and bring to a boil. Add rice immediately.

6. 6

   Lower flame, cover, and simmer over low heat for about 30 minutes.

7. 7

   When ready to serve beans, stir in 2 t. olive oil and serve the beans over white rice.

8. 8

   This recipe can be halved easily or the leftovers can be frozen.