Frijoles Negros (Black Beans)

1/4 cup (60 ml) olive oil
3 oz (90 g) salt pork, chopped
4 cloves garlic, finely chopped
1 medium onion, chopped
1 green bell pepper, seeded and chopped
2 cups (500 ml) black beans, rinsed and picked over
4 cups (1 L) water
2 bay leaves
Salt and freshly ground pepper to taste

Heat the oil in a large saucepan and fry the salt pork for 3 to 5 minutes, until lightly browned.

Add the garlic, onion, and bell pepper and saute until the onion is soft but not brown.

Add the beans, water, and bay leaves and bring to a boil. Reduce the heat and simmer, covered, for 2 to 3 hours, until the beans are tender. Add more water if necessary, the beans should not be dry.

Remove about 1/2 cup (125 ml) of the beans and mash them with a spoon. Return the crushed beans to the pot and stir to thicken slightly. Remove the bay leaves and serve with white rice.

Servings: 6 to 8