1 lb. black beans
1 tbsp. olive oil
1 chopped onion
3 tbsp. olive oil
1 chopped red bell pepper, optional
2 chopped onions
6 cloves garlic, minced
4 tsp. ground cumin
1 tsp. powdered mustard
1 tsp. salt
1/4 tsp. pepper
Dash of cayenne
4 chopped fresh tomatoes
4 finely chopped fresh jalapeno peppers

For peppers - use rubber gloves to chop so you don't get pepper oil in your eyes!

Wash, then soak beans all day or overnight, draining water and add new water several times (this tends to eliminate the "tooting" quality of the beans). Add 1 chopped onion and 1 tablespoon olive oil and bring to a boil. Lower heat and simmer for 2 hours or until beans are tender, making sure beans stay covered with water and don't stick to the bottom of the pot.

Saute other chopped onion in 3 tablespoons of olive oil. Add bell pepper and 3 of the cloves of garlic; saute a few minutes more. Stir in cumin, mustard and cayenne; cook another minute. Add to beans, along with salt, pepper, tomatoes, jalapenos and rest of garlic. Add more water if necessary; cover and simmer for 15 minutes.

Just before serving, stir in lemon juice and sprinkle with cilantro. Tastes even better the next day!