1 lb. bag black beans
1 med. onion, skin removed
1 green pepper, halved with seeds removed
Salt
1/3 to 1/2 c. olive oil
2 med. cloves garlic, thickly sliced
Chopped lettuce
Chopped green onions
Red wine vinegar and oil dressing
Cooked rice

Rinse beans well in cold water. Combine beans, onion, green pepper and salt in a large pot (at least 4 quart), and fill 3/4 full with water. Cook over medium heat, when it reaches a steady boil. Reduce to low-medium heat. Stir and check at least hourly. Cook slowly, adding water as needed, approximately 6-8 hours. Beans should be tender, sauce slightly thickened. Remove onion and pepper.

Cook olive oil and garlic over medium heat until cloves are light brown. Remove closes; add oil to beans slowly. Simmer a short while before serving.

To serve, layer rice, then beans, then lettuce and green onions. Drizzle salad dressing over all. Beans may be kept approximately a week covered in refrigerator. Add water when reheating.