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Cuban Black Bean Chili

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      Title: CUBAN BLACK BEAN CHILI
 Categories: Chili, Soups/stews, 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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