1 lb. dried black beans
1 lg. onion, chopped
1 green pepper, chopped
6 cloves garlic, minced
1 (4 oz.) jar diced pimiento, drained
1/4 c. olive oil
5 c. water
1 (6 oz.) can tomato paste
1 tbsp. vinegar
2 tsp. salt
1 tsp. sugar
1 tsp. pepper
Hot cooked rice
Shredded cheddar cheese
Chopped tomatoes
Chopped green onions

Salt and wash beans. Place in large Dutch oven (kettle). Cover with water 2 inches above beans. Soak 8 hours; drain. Saute onion, green pepper, garlic and pimento in olive oil until tender.

Combine beans, sauteed vegetables, 5 cups water, and next 5 ingredients. Bring to boil. Cover; reduce heat and simmer 1 1/2 hours or until beans are tender, stirring occasionally. Serve over rice. Garnish with cheese, tomatoes, green onions. Yield: 8 servings.

P.S. You may use canned black beans. Rinse 2 cans in strainer. Cut back on water to about 1 can full. Cook 20-30 minutes.