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. black pepper
Hot cooked rice
Shredded cheese
Chopped onions

Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak 8 hours. Drain.

Saute onion, pepper, garlic and pimiento in olive oil until tender.

Combine beans, 5 cups water, sauteed vegetables, tomato paste and next 4 ingredients. Bring to a boil. Cover, reduce heat and simmer over low heat 1 1/2 hours or until beans are tender, stirring occasionally. Serve over rice. Garnish with cheese and onion. 8 servings.