1 lb. black beans, soaked overnight in 8 c. water
4 stalks celery with leaves, chopped
2 onions, chopped
2 tbsp. olive oil
1/2 tsp. summer savory
1/2 tsp. basil
2 bay leaves
1 1/2 tsp. celery seed
1 1/2 tsp. salt
1/2 tsp. oregano
Juice of 1 lemon
1/8 c. sherry

Cook soaked beans about 2 hours or until tender. Meanwhile, saute onions and celery in olive oil. Add to cooked beans. Stir in salt and herbs. Simmer covered 30 minutes. Add sherry and lemon juice and simmer 15 minutes longer. Serves 8-10. May be frozen.