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Black Beans

• 1 lbs black beans
• 10 cup Water
• 1 lrg Green pepper
• 2/3 cup Olive oil
• 4 tsp Salt
• 1 lrg Onion chopped
• 1/2 tsp Pepper
• 4 Garlic cloves crushed
• 1/4 tsp Oregano
• 1 lrg Green pepper chopped
• 1 Bay leaf
• 1 jar (4 oz) pimientos (chopped)
• 2 tbl Vinegar
• 2 tbl Cooking wine (optional)
• 2 tbl Olive oil

Soak the beans in the water in which they are to be cooked with one green pepper overnight.
In a skillet fry the finely chopped onion, pepper and garlic in oil.
Pour about one cup of beans in the skillet and crushed them well.
Add this mixture as well as the chopped pimientos to the pot the with the remaining beans.
Add salt, pepper, bay leaf and sugar and bring to a boil, then simmer covered for about an hour.
Add vinegar, cooking wine and simmer for another hour or more.
If you find the soup to be too liquid simmer them a little longer uncovered. Prior to serving add 2 tbs. of oil. Serve with white rice. (8 servings)