Serves 12
2 pounds dried black beans
1 large onion, diced
1 Med. green pepper, minced
1 can sweet red peppers, minced (drain juices)
4-5 garlic cloves mashed into paste
1 Can tomato sauce (8 oz)
Salt and pepper to taste
2 tsp white vinegar
1/2-1 tsp Cummin (also to taste)
1 tsp brown sugar
1 cup olive oil
Cayenne (to taste)
In a large pot cover beans with water (about two inches above beans) overnight. The next day, using the same water, start cookiing the beans uncovered over low heat for 2-3 hours, until they soften.
Saute the garllic, onions and green peppers in the 1 cup of olive oil over low heat for about 15-20 minutes. Add the red peppers and cook an additional 5 minutes over low heat. Add half the can of tomato sauce and cook for 10 more minutes.
When beans are soft, remove 1 1/2 cup, mash with a fork and stir back into pot. Add the sauteed ingredients and cook over very low heat 15-20 minutes, until mixture thickens, stirring frequently. Add salt and pepper to taste and cook 30 more minutes. Stir in the vinegar, sugar and cayenne. Heat through and taste for enough cayenne etc. Garnish with red pepper strips and sereve with rice.