Black Bean Soup

Black Bean Soup


1 pound dried black beans, washed and drained
2 medium onion peeled and diced
2 or 3 garlic cloves, crushed
1 medium green pepper, cleaned and diced
1/2 cup olive or vegetable oil
2 medium bay leaves
Salt, pepper to taste
2 tablespoons wine vinegar
Cooked white rice
Chopped onions


Cover beans with 2 quarts of cold water in a large kettle. Bring to a boil and boil for 2 minutes. Cover the pan and let stand for 1 hour. In a skillet saute onions, garlic, and green pepper in oil until tender. Add, with bay leaves salt and pepper, to beans. Bring to boil and simmer, covered, for 2 hours or until tender. Mix in vinegar and cook 5 minutes longer. Remove and discard bay leaves. Serve in soup bowls spooned over rice and topped with onions.

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