Cuban Black Beans

from the Gooseberry Patch Family Favorites Cookbook

1 onion, chopped
1 small green pepper, chopped
3 cloves garlic, pressed (I used the chopped kind in a jar)
2 T. olive oil
3 (15 oz) can black beans
1/4 cup water or chicken broth
1 T. white vinegar
1/2 t. salt
1/4 t. pepper
garnishes: chopped green onions, chopped tomato, sour cream

Saute onion, green pepper, and garlic in hot oil in a Dutch oven until tender. Add undrained beans and next 4 ingredients and bring to a boil. Cover, reduce heat and simmer 15-20 minutes. To serve, sprinkle with green onions and tomato and top with sour cream. Makes 5 1/2 cups.

(I actually sauteed the onion, green pepper, and garlic and then put everything in the crock pot on low for a few hours)