Serving:  6

Ingredients

• 1 lb dry black beans.

• 7c water.

• 1 medium green pepper, coarsely chopped.

• 1-1/2 C chopped onion.

• 1 Tbsp vegetable oil.

• 2 bay leaves.

• 1 clove garlic, minced.

• 1/2 tsp salt.

• 1 Tbsp vinegar (or lemon juice).

• 6 C rice, cooked in unsalted water.

• 1 jar (4 oz) sliced pimento, drained.

• 1 lemon, cut into wedges.

   Directions

• Pick through beans to remove bad beans. Soak beans overnight in cold water. Drain and rinse.

• In large soup pot or dutch oven stir together beans, water, green pepper, onion, oil, bay leaves, garlic, and salt. Cover and boil 1 hour.

• Reduce heat and simmer, covered, 3-4 hours or until beans are very tender. Stir occasionally and add water if needed.

• Remove about 1/3 of the beans, mash and return to pot. Stir and heat through.

• Remove bay leaves and stir in vinegar or lemon juice when ready to serve.

• Serve over rice. Garnish with sliced pimento and lemon wedges.

   Nutritional Information

• Calories: 561

• Total fat: 4 g

• Saturated fat: 1 g

• Cholesterol: 0 mg

• Sodium: 193 mg