2 bay leaves
1/2 tsp. crushed oregano leaves
1 bell pepper
1 bag of dry black beans
1 middle size onion
2/3 c. olive oil
1 lg. onion
4 cloves of garlic
4 tsp. salt
1/2 tsp. ground pepper
2 tbsp. white sugar
2 tbsp. red vinegar
2 tbsp. white wine

In a large pot, put bag of beans, the 2 bay leaves, crushed oregano, onion and half of the bell pepper. Fill the pot with enough water to cover beans in at least 2 inches, leave beans to soften overnight.

The following day, add more water if necessary to cover beans and turn heat to medium. Put 2/3 cup of olive oil in frying pan. Cut the onion into little pieces, crush the garlic, mix thoroughly with salt and fry with onions. Add the ground pepper and the other half of the bell pepper, also cut into small pieces.

When the beans are soft, after about an hour, remove 1/2 cup of soup from pot, and add to frying pan. Add sugar, vinegar and wine to frying pan, mix thoroughly and add mixture to beans. Continue to cook beans in slow fire until they are soft. Add salt and pepper to taste, if necessary.