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Cuban Black Beans II

Reviewed: Mar. 21, 2010
I prepared this dish last evening with a few alterations to suit my diet restrictions & personal tastes. The green pepper was replaced by a red pepper, the garlic by 3 large seeded japaleno peppers & low sodum beef broth was substituted for the water. The salt was omitted & the pepper doubled up. This dish was great & tasty and still not too spicy. I did find that it need longer cookinng so it was simmered for 3 hours instead of the suggested 1 1/2. It was served over brown rice and we are happy that there is some left over to go with our supper tonight.
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