2 cups dried red beans (kidney or pinto)

6 cups water

1 1/2 tsp. salt

Cook until beans are tender

In oil sauté: 1 chopped green pepper, 2 small chopped and peeled tomatoes, 1

small chopped onion, 1 small minced garlic clove, 1 sprig chopped parsley, 1

sprig chopped cilantro, 1/2 tsp. leaf oregano.

Add 1 tsp. tomato paste and 2 Tab water. Continue cooking over low heat 10

more minutes.

Add the vegetable/tomato paste mixture and 1/2 tsp. vinegar to the cooked

beans. Continue cooking on simmer for 30 - 45 mins more. Serve over white

rice.