Cuban Black Beans and Rice - Favorite Recipe

The woman, Maile who makes this says it is the recipe she gives out the most.

1 lb. dried black beans (2 C)
12 C water, divided
2/3 c extra virgin olive oil
1 c red wine )Cabarnet Sauvignon)
1 large yellow onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 whole bay leaf
1 T dried Mexican oregano
1 T epazote
1 t. ground cumin
1 t. coarse black pepper
1 T sea salt
2 T sugar
2 T red wine vinegar
3-4 C cooked, long-grain brown rice

Rinse the beans well, discarding any debris. Put the beans and half of water in a large stockpot and saod for at least 5 hours, preferably overnight. Just before cooking, drain and rinse the beans. Place in a pot with remaining water.

Add the olive oil, wine, onion, bell pepper, garlic, bay leaf, oregano, epazote, cumin, pepper, salt and sugar to the pot. Place pot over medium-hih heat nad bring to a boil. Reduce the heat and simmer, covered, for 45 minutes until the beans are soft.
Add the red wine vinegar and simmer, uncovered, to thicken the beans until ready to serve, about 15 minutes.
Discard the bay leaf and serve over 1/4 c cooked rice per serving.

Serves: 6-8