Cuban Black Beans and Rice by carole in orlando I can't remember where I got this recipe. The Cuban surgeon at the hospital where I worked said it was "almost as good" as his mother's! 1 lb dried black bean 6 cups water 1 cup chopped onion 1 cup chopped bell pepper 1 tablespoon minced garlic 1/2 cup olive oil 2 bay leaves 1 teaspoon salt 1/4 teaspoon pepper 1 slice cooked and crumbled bacon 2 tablespoons red wine vinegar 2 cups cooked long-grain rice Toppings chopped green onion, chopped hard boiled eggs,sour cream 1. In a large stockpot cover beans with water and boil for 2 minutes. 2. Remove from heat and let stand for one hour. 3. Drain water and cover with fresh water (6 cups). 4. In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender. 5. Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil. 6. Reduce heat to simmer covered for 2 hours, until beans are tender. 7. Add more water if necessary. 8. At the last minute add the red wine vinegar, just before serving. 9. Serve with 2 cups of cooked rice. 10. Top with chopped green onions, chopped hard boiled eggs or sour cream.