1 lb. black beans
1 1/2 med. onions
1 1/2 green bell pepper
1/4 c. vinegar
2 tbsp. garlic powder
1/4 tsp. oregano powder
1/4 tsp. cumin powder
1/2 tsp. sugar
Salt and pepper to taste

SAUCE:

In blender, puree: 1/2 bell pepper

In saucepan, put oil and fry the mixture. Add salt, garlic, oregano, cumin, and vinegar. Cook on medium heat for 10 minutes.

Wash beans. Soak for 3 hours in 10 cups of water. Add salt, oregano, cumin, garlic powder, salt, and pepper. Add whole onion to black beans. Pressure cook for 15 to 20 minutes. Prepare sauce. Cook 1 bell pepper on top of burner. Set aside. Release pressure from beans; remove onion and add sauce to black beans. Remove burnt part off pepper. Cut in half and remove seeds; add bell pepper to beans. Add sugar; cook until the juice is reduce in half. If bitter tasting, add more sugar. Let set for 30 minutes before serving. Serve over rice.