| 1. |
Pick through beans to remove bad ones. Soak beans overnight in
cold water. Drain and rinse
|
| 2. |
In large soup pot or Dutch oven, stir together beans, water,
green pepper, onion, oil, bay leaves, garlic, and salt.
Cover and boil for 1 hour.
|
| 3. |
Reduce heat and simmer, covered,
for 3–4 hours or until beans are very
tender. Stir occasionally, and add water
if needed.
|
| 4. |
Remove and mash about a third of
beans. Return to pot. Stir and heat
through.
|
| 5. |
When ready to serve, remove bay
leaves and stir in vinegar or lemon
juice.
|
| 6. |
Serve over rice. Garnish with sliced
pimento and lemon wedges.
|
