Cuban Black Beans and Rice

1/2 chopped red pepper (I never add this though b/c they're usually too expensive!)
1/2 chopped green pepper
1/2 chopped onion
2 cloves minced garlic
1 T. oil
1 can black beans
2 bay leaves
1 tsp. sugar
1 tsp. vinegar
1 tsp. salt
water
cooked rice


In a medium pot, saute peppers, onions, and garlic in oil. Stir in remaining ingredients adding enough water to make it a little-less-than soupy consistency. Simmer 15-20 minutes. Remove bay leaves and serve over rice.

Steph's Comments: I got this recipe out of a recipe book from my church, and I have loved it ever since. This recipe has a GREAT flavor. This is one of our staples dinners. If you have chicken, it's yummy with some grilled chicken in it (but only add the grilled chicken after everything's simmered). For our small family I usually double or even triple this recipe - but we eat a lot, and my husband takes the leftovers to work. I also like it sometimes with some sour cream or cheese mixed in, but you don't need it. Also, for picky eaters (like my four year old!) you can open a separate can of beans and just add the flavoring but not the gross onions and peppers.