BLACK BEANS WITH RICE

16 ounces dried black beans
1 quart cold water
6 cloves garlic, minced
2 bell peppers, sliced thin
2 large onions, minced
1/4 cup olive oil
2 bay leaves
2 teaspoons salt
1 tablespoon sugar
cooked white rice

Soak beans overnight. Rinse well. Put beans in a large kettle or Dutch oven; cover with cold water and boil 1 hour.

Add bell pepper, onions, oil, and bay leaves. Cook slowly for about 4 hours or until beans are tender and begin to thicken.

Add salt, vinegar, and sugar just before serving.

Best if cooked a day ahead. Serve on rice with smoked pork, ham or sausage.