2 1/2 lbs. black beans
1 1/2 lbs. green pepper
1 1/2 lb. onions
2 cans red pimentos
2 c. olive oil
1/3 c. vinegar
2 tsp. sugar
Pinch of salt and pepper

THE DAY BEFORE:

In a large deep pot, cook beans in enough water to cover them. Cook over low heat until tender.

NEXT DAY:

In blender or food processor, grate onions and green peppers. Cook at medium heat until all liquid is consumed. Add 1 can of red pimentos (minced) and 1 cup olive oil. Saute for about 10 minutes. Add the mixture to the beans, add the sugar, salt and pepper. Cook at very low temperature, approximately 3 hours.

During this time, add the rest of the olive oil, the vinegar and the other can of red pimentos, sliced and including the liquid.