Wash the beans under running water in a deep dish. Look for and remove any small stones that may be among the beans. If you are not going to pressure-cook them, let them soak in water overnight in 3 times the amount of water to beans. (One cup dry beans makes enough for 4 people.)

If you do use a pressure cooker, cook for about 15-20 minutes. In the meantime, saute 1/2 onion, 2 or 3 cloves of fresh garlic, and 1/2 bell pepper in a little olive oil. (Ingredients listed are for each cup of beans.)

Open the pressure cooker when the beans are half done and add above ingredients. If you are not using a pressure cooker, cook beans for 45-60 minutes or until they begin to soften. Add the above ingredients plus: 1 leaf laurel (bay) 1/2 tsp. sage 1/2 tsp. marjoram 1/2 tsp. thyme 3 tbsp. vinegar or dry wine 1/4 apple, cut into small pieces Small amount of cayenne (red pepper) More water if necessary Fennel seeds Black pepper

Cook until the beans are soft but still whole and the sauce is quite black and thick. Try them before serving to see if they need still more salt.