1 lb. black beans
3 qts. cold water
3 tbsp. olive oil
2 onions, peeled and minced
3 cloves garlic, minced
2 lg. tomatoes, chopped
1 tsp. oregano, dried
1 tsp. dried thyme
1/2 c. sherry, optional

Place beans and water in large stock pot; cover for 1 hour or more till tender. While beans are cooking, place oil in skillet. Saute onion and garlic, stirring till onions are transparent (careful not to brown garlic). Add tomatoes, oregano and thyme. When beans are tender, stir in tomato mixture, cover and cook for 1 to 2 hours till beans are mushy. Puree mixture in small batches in processor. Return to pot and heat through. Add sherry and serve. Makes 6 large servings.