1 lb. dried black beans (frijoles negros)
2 qts. (8 c.) water

B:
2/3 c. olive oil
6 cloves garlic, peeled
2 onions, peeled
6 sweet chili peppers, seeded

Finely chop or grind garlic, onions, and peppers.

C:
4 tsp. salt
1/4 tsp. ground pepper
1/4 tsp. whole dried oregano, crushed
2 tbsp. sugar
2 bay leaves
1/4 tsp. ground cumin

D:
2 tbsp. dry wine
1 1/2 tbsp. vinegar

E:
1/2 c. chopped onions

Pick over beans, discarding any shriveled ones or foreign particles. Wash well and soak overnight in water to cover generously. Drain beans; rinse in fresh water and drain again. Place in a kettle, with water included in A. Bring rapidly to a boil. Reduce heat to moderate; cover and cook about 45 minutes. In a skillet, heat 2/3 cups olive oil and saute over low heat rest of ingredients included in B for 10 minutes, stirring occasionally.

Add to skillet, 1 drained cup of the boiled black beans and mash thoroughly with rest of the ingredients in the skillet. Add this mixture to the kettle, together with ingredients included in C. Cover and boil for 1 hour at moderate heat. Add ingredients included in D, cover, and cook over low heat for 1 hour. Uncover and cook until sauce thickens to taste. Serve individually in cup bowls or soup plates and sprinkle with chopped onions.