Black Beans With Rice--Colette Gines

1 lb Black Beans, dry
1 Medium green pepper coarsely chopped
1 Medium red pepper coarsely chopped
1 ½ C Onion, Chopped
1 Tbsp Vegetable oil
2 Bay Leaves
1-2 cloves Garlic, minced
½ tsp Salt

1 Tbsp Vinegar (or lemon juice)

Cilantro, chopped
Lime wedges

Pick through beans and remove bad ones. Soak beans overnight in cold water, drain and rinse. Place beans, green and red pepper, onion, oil, bay leaves, garlic and salt in crock pot. Fill crock pot with water so water covers the beans by 3-4 inches. Cook 4-6 hours on high or 3-4 hours on low until beans are very tender. (times may vary depending on the age of your crock pot). Remove and mash about 1/3 of the beans and return them to the crock pot.

When ready to serve, remove bay leaves and stir in vinegar or lemon juice. Garnish with cilantro and lime wedges.

Serve with cooked rice.