1 lb of dried Black Beans, rinsed and sorted
1 quart of Chicken Stock
2 cups of water
1 tsp. Cumin
1 tsp. Oregano
1 tsp. salt
1/2 tsp. ground Black Pepper
2 large cloves of Garlic, pressed
6 Bay Leaves
Put everything into a large pot and bring to a boil, cover and reduce to a low simmer. Stir the beans every 20 minutes or so until done, about 2 to 2.5 hours total.
1 large Onion, diced
1 large Green Bell Pepper, diced
2 Tablespoons Olive oil
In a large skillet, saute the vegetables to your preference, then add them to the beans. Serve over rice.