Cuban Black Beans with Brown Rice

1 lb black beans, washed

1 onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

2 bay leaves

1 1/2 teaspoons paprika

1 1/2 teaspoons ground cumin

1 tablespoon dried oregano

2 minced hot green chili peppers

3 cloves garlic, minced

1/4 cup balsamic vinegar

salt and pepper to taste

1. In a large bowl, soak beans in water to cover overnight.

2. Rinse beans and transfer to a large stock pot. Add onion, bell peppers, bay leaves, paprika, cumin, oregano, and chili peppers, along with water to cover. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.

3. Test beans for tenderness, and when tender, add garlic and balsamic vinegar. Add salt and pepper to taste.