4 c. dried black beans
8 c. water
2 medium onions, diced
2 jalapeno peppers, seeds removed, chopped fine
1/2 lb. diced bacon
4 medium tomatoes, peeled and diced
1 tbsp. garlic powder
1 c. cooking sherry wine
2 tbsp. cumin
2 tbsp. oregano

Rinse beans in colander with running cold water and discard any stones or shriveled beans. Place beans in stewpot and cover with water. Heat to boiling and cook 3 minutes. Remove from heat, cover, and let soak for 1 hour. Drain and rinse beans. Meanwhile, sauté onions, bacon, and jalapeno. Return beans to the pot with 8 c. water, add the sautéed mixture and the remaining ingredients. Reduce heat to low, cover pot and simmer for several hours, or until beans are very tender.

Serves 8-10.