1 lb. black beans
4 cloves garlic, minced
1/4 tsp. ground cumin
2 qt. water
1 bay leaf
1 tsp. oregano
3 finely chopped med. onions
1/2 tsp. black pepper
2 green peppers, cut in strips
1 tbsp. salt

Wash beans and soak overnight in 2 quarts water. Pour beans into 4 quart soup kettle and boil in same soaking water. Cover and cook on medium heat. In skillet, saute onions and green peppers in olive oil until light golden. Add crushed oregano, bay leaf, cumin and minced garlic. Add to beans, stirring well. Add salt and pepper and cook slowly until beans are tender. Serve over white rice and top with chopped onion. Serves 4.