1 lb. black beans
1/2 lb. onions
5 oz. oil
2 tbsp. salt
1/2 tbsp. oregano
2 qts. water
1/2 lb. green peppers
5 cloves garlic, peeled
1/2 tbsp. cumin
1 oz. white vinegar

Soak beans in water overnight. Add salt. Boil beans until soft. Crush or chop garlic, cumin, oregano and vinegar. Heat the oil in a pan adding the onion and peppers cut in small pieces and fry until the onions are brown. Add the crushed ingredients, frying slowly. Drain some of the water off the beans before adding to the pan and cook slowly until ready to serve. Boil a small portion of rice and marinate it and very finely chop raw onions in olive oil and vinegar. Add 1 soup spoon of this to each serving of the soup. Serves 6.