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Black Beans and Rice

16 oz (1) pkg dried black beans;
1 md Size green pepper; chopped
1/4 c Onion; divided chopped
2 1/2 c Qts water; divided
2 cl Garlic; minced
1/2 ts Dried whole oregano;
1/4 ts Ground cumin;
3 tb Vinegar;
1 ts Salt;
3 c Rice; cooked hot cooked without salt/fat


Sort and wash beans. Combine beans, green pepper, and 2 tb onion in a large Dutch Oven. Cover with 6 cups of water, and soak overnight. Add remaining 4 cups water to Dutch oven; cover and bring to a boil. Reduce heat, and simmer 2 1/2 hrs or until beans are tender. Combine remaining 2 tb onion, garlic, oregano, and cumin in a small bowl; mash mixture, using a fork. Stir in vinegar. Add vinegar mixture and salt to beans. Simmer, uncovered, an additional 20 minutes. Serve over hot cooked rice.


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