1 lb. black beans
1/2 lb. onions
5 oz. olive oil
2 tbsp. salt
1/2 tbsp. oregano
2 qts. water
1/2 lb. green peppers
5 cloves garlic, peeled
1/2 tbsp. cumin
1 oz. white vinegar
Ham hock if desired

Soak beans in water overnight. Add salt, boil beans until soft. Crush in a mortar the garlic, cumin, oregano, and vinegar. Heat the oil in a pan, adding the onions and pepper, cut in very small pieces, and fry until onions are brown.

Add the crushed ingredients, frying slowly. Drain some of the water off the beans before adding them to the pan and cook slowly until ready to serve. Boil a small portion of rice and marinate it with some very finely chopped raw onions in olive oil and vinegar. Add one soup spoon of this to each serving of the soup.