1 lb. black beans
2 tbsp. olive oil
1 med. ripe tomato
1 bay leaf
1/2 med. onion
1/2 med. green pepper
1 garlic clove, unpeeled and crushed
1/2 c. olive oil
1/2 med. onion, chopped
1/2 green pepper, chopped
1 garlic clove, minced
1 level tsp. crushed oregano
3/4 tsp. cumin
2 tbsp. wine vinegar
1 tbsp. salt
1/2 tsp. hot sauce
2 tbsp. dry sherry

Wash beans and discard imperfect ones. Place in a deep bowl and cover with water 2 inches above beans. Soak overnight. Next day, pour beans into a 3 to 4 quart soup kettle with same soaking water. If necessary, add more water so that beans will be covered 1 inch above. Add to the beans 2 tbsp. olive oil, whole tomato, bay leaf, 1/2 onion, 1/2 green pepper, crushed garlic clove. Bring to a boil, then lower heat to moderate; cover and cook until beans are tender (about 1 hour). Use only a wooden spoon in stirring.

Remove bay leaf and what is left of the tomato, onion, pepper and garlic. In a skillet, heat oil and saute the chopped onion and green pepper until transparent. Add the garlic, crushed oregano (it brings out the true flavor of the herb), cumin, wine vinegar, and the salt. Stir to mix well and cook 2 minutes longer, then add to beans. Stir in hot sauce, cover and cook for a good half hour. Correct seasoning, add sherry. Serve hot with cooked long grain white rice and raw chopped onions.