Cuban Black Beans

1 pound black beans, washed
1/4 cup olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, peeled and minced
5 cups water
1 (6 ounce) can tomato paste
1 (4 ounce) jar diced pimentos, drained
1 tablespoon vinegar
2 teaspoons salt
1 teaspoon white sugar

1 teaspoon black pepper

Preparations:

Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain. Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender. Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.

Mimosa

Champagne (1 bottle)

Orange Juice (1 carton)

Preparation:

Fill half of a champagne flute with chilled champagne and top off with chilled orange juice, gently stir.

Vegetable Fried Rice

1 c rice

1c water

Cook rice as usual.

2 Tbsp oil

1/2 cup onion

2 c veggies ( I used peas, carrots, & corn but any veggies you like will work and taste SUPER.)

1 egg (for you egg eaters)

1 Tbsp soy sauce

1 tsp rice vinegar

garlic chili sauce to taste

Heat oil. Add onion and saute until soft. Add veggies and toss. Add egg - stirring until cooked. Add rice. Stir well. Add soy sauce, rice vinegar, and chili sauce. Mix well and serve.