1 lb. black beans
1 onion, stuck with 2 cloves
1 bay leaf
Sprig parsley
1 med. onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 tbsp. oil
1 tsp. oregano
1 tsp. thyme
1 tsp. vinegar
1 (8 oz.) can tomato sauce
1/4 c. dry sherry
Chopped onion, parsley, chives or cucumber for garnish

Soak black beans overnight in water to cover. To the same water, add onion stuck with cloves, bay leaf and parsley. Bring water to a boil and cook beans until tender. Cook onion, green pepper and garlic in oil until soft. Add to the beans with the remaining ingredients and cook until thickened. Pour in dry sherry and serve with finely chopped raw onion or other garnish sprinkled on top. (If a smooth soup is desired, puree in a blender.) Makes 1 1/2 quarts.