Nelson's Black Beans

14 oz. bag of Goya Black Beans
3 green peppers
1 med. Vidalia or Texas Sweet onion
3-4 garlic cloves, minced
2 bay leaves
1 oz. white vinegar
1 oz. dry sherry (vino seco)
1 tsp. salt
1/4 tsp. pepper
1 cup olive oil

Soak the beans with 2 green peppers that have been cored and quartered. (Soak overnight) Water should amply cover the beans.
Chop the onion, green pepper and add to a skillet with olive oil and minced garlic and bay leaves. This is the sofrito. Saute for about 10 minutes. over med high heat.
Pour the beans into a pressure cooker, add the sofrito, 1 tsp. of Superior Touch Ham base bouillon and the vinegar, sherry, salt and pepper. Close it up and cook for 35 minutes.

When done and steam is let out, put the green peppers in a blender with 1 cup of beans and 1/2 cup of bean sauce. Blend, add this back to the pot, stir and put back on stove on low for another 20 minutes. while you cook your rice.