Cuban Black Bean Soup (Bob's Red Mill)

1 lb. Bob's Red Mill Black Beans
4 c. water
3 gloves of garlic, minced
1 bell pepper
1 onion, chopped
2 t. paprika
3 t. cumin
2 bay leaves
4 c. chicken stock, fresh or canned
1/4 t. chili pepper
1 t. red wine vinegar
salt and pepper to taste

Soak beans overnight or heat in 4 c. water, cover and boil 2 minutes.  Turn off heat and let stand for one hour.

ADD all ingredients to beans except salt, pepper and wine vinegar.  COVER and simmer for two hours or until beans are tender.  ADD salt, pepper, red wine vinegar to taste.  Bring to a SIMMER,  heat through and let stand.  As a variation serve over cooked brown or white rice.  Makes 6 servings.