Wash beans thoroughly and soak overnight in water. Use this water for
cooking. Saute onion, green pepper and garlic in olive oil. Combine all
ingredients except the vinegar which is added a few minutes before beans
are ready to serve. Cook over low heat until beans are tender and the
liquid is of thick consistency.
Liquid can be thickened by taking out a few beans (1/4 to 1/2 c) and
process in blender or food processor; then return to pot and stir to
thoroughly mix.
From: "The Gasparilla Cookbook"
Recipe from: Valencia Garden Restaurant; Tampa, Fl.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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