Cuban Black Beans

Ingredients

• 2 - 1lb. Bags of Goya Black Beans (I like the size and texture of their beans when cooked)
• 2 - Medium to Large Spanish Onions, Red Onion works as well (To be used at different times)
• 2 - Medium to Large Green Peppers (To be used at different times)
• 8 - Large Garlic Cloves (To be used at different times)
• 6 - Dried Bay Leaves (To be used at different times)
• Coarse Salt (Used as you cook, you must taste as you go and depending on your salt level add accordingly)
• Fresh Pepper (Ground Black Pepper also for a touch later)
• Olive Oil (Either Goya Spanish Olive Oil or Sicilian Olive Oil its hearty and cloudy and great for beans)
• 1-Teaspoon of Apple Cider Vinegar
• Ground Cumin

Directions

1. Carefully rinse the dried beans (there could be stones)
2. Add 1 spanish onion, one green pepper cut into quarters with the seeds removed, 1tsp of cumin, 1tsp of salt, 1tsp of pepper, 1 1/2 tbsp of olive oil, 4 peeled cloves of garlic with a slit cut into them, and three dried bay leaves.
3. Mix the beans and fill the pot with water until the water line is at least an inch above the beans. Soak overnight.
4. In the morning add more water bring the beans to a high boil for 5 minutes. Stir reduce to low heat and let cook uncovered for 2 1/5 hours.
5. Remove all the non-bean ingredients. Place everything except bay leaves in the food processor. Blend them and add them back to the beans
6. Add last 3 bay leaves and fresh ground pepper.
7. finely dice onions, garlic and peppers removing seeds.
8. Add oil to frying pan and heat it until fragrant.
9. Add and brown the diced vegetables along with apple cider vinegar and cumin.
10. Add to beans and cook another 1 1/2 hours on low heat covered.