Cuban Black Beans

(From my 1940’s Key West Cookbook, I think)

1 pound black beans
3 cloves garlic
1 sweet pepper
2/3 C olive oil
2 bay leaves
1 T vinegar

Soak beans overnight. Wash and place in a quart of water with all ingredients except vinegar. Boil for an hour, then turn heat down and simmer about 4 hours until thickened and creamy. When ready to serve, add vinegar and garnish with slices of cuban bread fried in olive oil and 1 can of drained pimiento.

See also my favorite Cuban black bean recipe: Cuban Black Beans: Arnaldo and Gloria’s Recipe (from La Cantinita restaurant, Arlington, Virginia).