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.

Crockpot Jerk Chicken

Note: I tripled the recipe for three times the jerk.

Ingredients:

• 1 large onion, cut into 8 pieces
• 1 teaspoon ground ginger or 1 tablespoon minced crystallized ginger
• 1/2 to 1 habanero pepper, seeded, deveined, and finely minced (wear gloves)
• 1/2 teaspoon ground allspice
• 2 tablespoons dry mustard
• 1 teaspoon freshly ground black pepper
• 2 tablespoons red wine or balsamic vinegar
• 2 tablespoons soy sauce
• 2 cloves garlic, crushed and minced
• 3 to 4 pounds chicken tenders

Preparation:

Combine onion and ginger in a food processor; process until finely chopped. Add remaining ingredients, except chicken, and pulse until well blended.

Place chicken in a 3 1/2- to 5-quart slow cooker and cover with sauce. Cover, set on low, and cook for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).

4 servings.