1 lb. dried black beans
1/4 c. olive oil
1 1/2 c. chopped onion
3 cloves garlic, minced
1/2 c. chopped celery
1/2 c. chopped green pepper
4 c. water
2 (13 3/4 oz.) cans beef broth
2 tsp. oregano leaves
2 tsp. ground cumin
1 bay leaf
1/2 tsp. pepper
1 tbsp. packed brown sugar
1/4 c dry sherry
Cayenne pepper to taste
Sour cream, rice and sliced green onion

Soak beans in cold water overnight, covered. Drain. Cook onion, garlic, celery and green pepper in oil in Dutch oven until tender. Stir in water, broth, oregano, cumin, bay leaf, sugar, sherry, beans and cayenne pepper. Heat to boiling. Reduce heat, simmer uncovered, stirring often for 2 1/2 to 3 hours or until beans are tender. Serve with cooked rice. Garnish with sour cream and green onions.