2 c. dried black beans, soaked overnight in 8 c. water
1 bay leaf
3 tbsp. butter or oil
Cloves of garlic, minced
2 onions, chopped
1 tsp. lemon juice
2 stalks celery, sliced
Cumin seed
2 carrot, diced
1/2 tsp. oregano
4 c. tomato juice

Bring the beans, water, and bay leaf to a boil in large kettle. Lower heat and simmer until beans are soft, a full hour. Meanwhile, heat butter or oil in large skillet, and add onions, celery, carrots, and garlic. Stew over low heat for 10 minutes or until tender. When beans are soft, add vegetables to the kettle along with lemon juice, cumin, oregano, and tomato juice. Bring to a boil. Discard bay leaf. Serves 8-10.