1 1/2 cups black beans
1 1/2 quarts water or vegetable stock
2 tbsp. oil, divided
1 onion
2 stalks celery
1 potato
1 carrot
1 tsp. oregano
1/4 tsp. savory
2 tsp. sea salt
1/8 tsp. cayenne pepper
1 bay leaf
juice of 1 lemon

Wash the beans and put into a saucepan along with stock and 1 tablespoon oil. Cover, boil and simmer for 2 1/2 hours.

Chop onion and sauté in remaining oil until soft. Chop celery and leaves. Grate potato and carrot. Add these to onion and cook over medium heat for several minutes. Add vegetables to beans in the last hour they are cooking. Add oregano, savory, salt, pepper and bay leaf. Simmer until done. Add lemon juice. Delicious served over cooked brown rice.

Makes 8 to 10 servings.