1 lb Dried black beans
3/4 c Olive oil
1 Onion, chopped
1 Clove garlic, mashed
1 Green pepper, chop coarsely
2 Bay leaves
Salt 1 ts Oregano
Chopped green onions 1/4 ts Cumin
2 tb Plus 1/4 cup wine vinegar
1/2 ts To 1 ts hot pepper sauce
1 ts Honey
Hot cooked rice Cook beans according to basic directions (see Navy Bean Soup). Drain, reserving 1/2 cup bean broth. Heat 1/4 cup of the olive oil and saute onion, garlic, green pepper, and bay leaves until onion is lightly browned. Add oregano, cumin, 2 tbl of the vinegar, and reserved bean broth. Simmer until onion and pepper are soft. Shortly before serving, add drained beans, hot pepper sauce, honey, and salt. Bring to a boil, reduce heat, and simmer 10 minutes to allow flavors to blend. Serve over rice topped with some green onions. Combine 1/2 cup olive oil with 1/4 cup wine vinegar and a pinch of salt in a covered jar. Shake well and spoon a little over each serving. Serves 6 to 8. (Cookbook author likes to serve lightly cooked carrots and a fruit salad with this recipe.) Source: Bean Banquets (641.6G Exton)