[tigerwoman]

We have been making a version of cuban black beans which we use in various ways,
black beans with grilled chicken and rice
black bean soup
etc

instead of white vinegar substitute balsamic

my adapted recipe goes something like this

sear or grill large chunks of red pepper and onions (cut big) over very high heat - commercial stove works best. Basically you are looking to char the outside but not really cook until soft.

take off heat and put in cuisineart (was going to say cuise it) with some balsamic vinegar. Now you have the sauce to go over freshly cooked black beans which I quick soak and then cook with lots of garlic, onions, dried oregano, and pepper until soft (throw everything into the pot with adequate water after the quick soak method and cook until tender - don't add salt until the end.

mix beans with pepper and balsamic sauce - add fresh cilantro and some raw finely chopped red onion to taste - yummy.