6 cups water
1 cup chopped onion
1 cup chopped bell pepper
1 tablespoon minced garlic
1/2 cup olive oil
2 bay leaves
1 teaspoon salt
1/4 teaspoon pepper
1 slice cooked and crumbled bacon
2 tablespoons red wine vinegar
2 cups cooked long-grain rice
Toppings:
chopped green onion, chopped hard boiled eggs,sour cream
In a large stockpot cover beans with water and boil for 2 minutes. Remove from heat and let stand for one hour. Drain water and cover with fresh water (6 cups). In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender. Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil. Reduce heat to simmer covered for 2 hours, until beans are tender. Add more water if necessary. At the last minute add the red wine vinegar, just before serving. Serve with 2 cups of cooked rice. Top with chopped green onions, chopped hard boiled eggs or sour cream.