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Ingredients

1 tablespoon salt
1/4 cup wine vinegar ; red
2 large red bell pepper ; seeded and chopped
1/2 cup cilantro ; finely chopped
1/2 cup olive oil
black pepper ; to taste
2 cloves garlic ; crushed
2 large onions ; minced
water
56 ounces tomatoes ; canned, peeled, drained and crushed
1 teaspoon oregano ; dried
1 pound black beans

Preparation:

Cover beans in twice their volume of water and soak overnight. Drain and rinse. Add beans to a large pot and cover completely with water. Add vinegar. Bring to a boil and cook until soft, about 3 1/2 to 4 hours, adding water as necessary. Reserve 1 cup of the liquid. Drain the beans. Heat olive oil in a large pot over medium-high heat. Saute the garlic, onion, tomatoes and peppers until softened, about 6 to 8 minutes. Add reserved liquid and the beans and simmer until the tomatoes are completely broken down, or about 20 minutes. Take 2 cups of the beans and mash them using a potato masher or a fork. Stir them back into pot. Add oregano, black pepper, and salt until thickened, about 5 minutes more. Stir in the cilantro just before serving.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 274.6
Total Sugars: 6.9g
Carb.: 36.2g
Fiber: 8.5g
Total Fats: 10.7g
Cholesterol: 0mg
Protein: 10.9g
Sodium: 655.5mg

Detailed Nutrition...

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^*Data provided by USDA