1 lb. black beans, rinsed
2 lg. onions, coarsely chopped
3 lg. green peppers, coarsely chopped
1 c. olive oil or use a nonstick cooking spray
1 (6 oz.) can tomato paste
2 cloves garlic, minced
1 tbsp. salt or to taste
1/2 tsp. freshly ground pepper
1 tsp. dried oregano
1 tsp. sugar
2 tbsp. white vinegar

Soak beans in water to cover overnight. Bring same water to boil, lower heat, and cook beans slowly until tender, adding more water if needed. Drain and reserve liquid. Set aside.

Saute onions and green peppers in olive oil until tender. Cool slightly and puree in a blender. Combine with tomato pate, garlic, salt, pepper and oregano. Cook while stirring for 5 minutes. Add beans and cook for 10 minutes more, adding reserved liquid to thin to slightly syrupy consistency.

Blend in the sugar and vinegar and adjust seasonings. Cool and refrigerate. Best made 3 days ahead. Reheat gently, adjust seasonings and serve with pork or beef roast. Serves 8-10.