4 lbs. dried black beans
8 cloves garlic, mashed
11 bay leaves
4 tbsp. cumin
2 tbsp. curry powder
2 tbsp. crushed red pepper
4 tbsp. salt
6 med. onions, chopped
4 lg. green peppers, sliced thin
1 c. olive oil

Soak beans overnight in three times the water that the dry volume of beans take. The next morning, save excess water and add garlic, bay leaves, cumin, curry powder, crushed red pepper and salt. Cook three hours slowly until beans are firm outside, soft inside. Saute onions and green peppers in olive oil until soft. Add to beans and cook one half hour slowly. Serve over dry, cooked rice. Serves 18 to 20.