1 lb. black beans
2 oz. bacon
1 tbsp. olive oil
1 chopped green pepper
1 chopped tomato
1 chopped onion
1 tsp. garlic powder
1 tbsp. chopped coriander
Salt to taste

Soak beans overnight. Drain and cover with water 3 quarts and bring to boil. Reduce heat and cook for an hour until they become soft.

In a separate pan, saute the bacon, green pepper, onion and tomato in olive oil for about 5 minutes. Add them to beans while they simmer.

Remove the stew from heat when the sauce has thickened and the beans are tender. Serve over rice.