1 c. dry black beans
2 qts. cold water
4 tbsp. lard or oil
1 lg. onion, chopped
1 clove garlic, minced
1 tsp. chili powder
1 tomato, peeled, seeded, chopped
1/2 tsp. oregano
Salt and pepper to taste
1/3 c. dry sherry, optional

Wash beans but do not soak. Place in large saucepan with water. Cover, bring to boil and simmer gently until tender. Saute onion, garlic, chili powder in oil. Stir in tomato and saute a bit longer. Add tomato mixture and remaining spices to beans. Continue to simmer until beans are very tender. Puree half of mixture and return to pan. Stir in sherry and serve. Top with grated cheese and sour cream, serve with warm tortillas.