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Cuban Black Beans

1/2-pound dried black beans

1/3 c. virgin olive oil

1/2 c. chopped onion

1 bell pepper seeded and cut into chunks

1 clove garlic, minced

2 mild chilies such as Poblanos seeded and chopped

1 bay leaf

pinch of sugar

oregano, cumin and salt to taste

1 t. apple cider vinegar with mother such as Braggs

hot, cooked rice

Soak beans overnight or bring to boil and allow to sit in boiling liquid for 1 hour. Drain, cover with fresh water and cook until tender. (May take 1-2 hours) Or use an Instant pot as per the directions. Pour off some of the water, leaving about 1 inch covering the beans.

Heat oil in a small skillet over low heat, sauté onion, pepper, garlic and chiles and all seasonings except vinegar until softened but not browned.

Add to cooked beans. Bring to boil and add vinegar. Reduce heat, cover partially, and simmer 15-20 minutes, or until somewhat thickened. If it remains runny, remove 1/2 c. of the beans, mash, and stir back into the pot.

Serve with rice. Serves 6

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