Wash the black beans.

Place in a large pot with the water.

Cover and boil for 2 minutes.

Turn off the heat and let stand, covered, for 1 hour.

Drain beans.

Crush the garlic cloves with the cumin and a pinch of salt.

In a skillet, heat the olive oil over medium high heat.

Add the onions, peppers, and garlic mix.

Stir and cook until the onions are slightly browned, about 5 to 10 minutes.

Add the mixture to the beans, along with the chicken stock.

Add another cup of water if necessary to cover the beans.

Add the vinegar, bay leaves, sugar, and herbes de provence.

Add pepper to taste and extra salt if desired.

Cover and simmer until the beans are tender, about 2 hours.

Serve over cooked white rice.

*This recipe brought to you courtesy of Penzey's.*