Instructions: Cook beans according to basic directions (see Navy Bean Soup). Drain, reserving 1/2 cup bean broth.

Heat 1/4 cup of the olive oil and saute onion, garlic, green pepper, and bay leaves until onion is lightly browned.

Add oregano, cumin, 2 tbl of the vinegar, and reserved bean broth. Simmer until onion and pepper are soft.

Shortly before serving, add drained beans, hot pepper sauce, honey, and salt. Bring to a boil, reduce heat, and simmer 10 minutes to allow flavors to blend.

Serve over rice topped with some green onions.

Combine 1/2 cup olive oil with 1/4 cup wine vinegar and a pinch of salt in a covered jar. Shake well and spoon a little over each serving.

Serves 6
to 8.

(Cookbook author likes to serve lightly cooked carrots and a fruit salad with this recipe.)

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