Title: Cuban Black Bean Chili
Categories: Chili Soup Ethnic
Yield: 2 Quarts

10	oz	Dry black beans
1	md	Green pepper; chopped
1	md	Onion; chopped
1	c	Tomato; chopped
3/4	ts	Cumin
1	ts	Cayenne, salt, black pepper
2	ts	Serrano peppers; chopped
2	tb	Cilantro (dried); chopped
2	tb	Malt vinegar
1	tb	Tabasco Sauce

Cook beans until soft, about 2 hours. Drain off water. Coat bottom of large saucepan lightly with oil and saute onion and pepper until soft. Add tomatoes, spices and beans, then cover with water. Stir in cilantro, vinegar and hot sauce. Simmer for 1 1/2 hours. Serve over rice with sour cream and chopped green onion.

Contributor: Chile Pepper Magazine. Typed by: Roy Olsen

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