Title: Basic black beans
 Categories: Cuban, Vegetables, Ceideburg 2
      Yield: 6 Servings
 
     14 oz Dried black beans
      2 qt Water
    1/8 ts Baking soda
    1/2 ts Ground oregano
      2 ts Ground cumin
      1    Green pepper; quartered
    1/2    Onion; finely chopped
      3 tb Minced garlic
    1/4 c  Olive oil
      3 tb Cider vinegar
    1/4 c  Sherry wine
           Salt; to taste
 
  Rinse beans and discard any stones. In a large pot, soak beans
  overnight in water with baking soda, oregano, cumin and green pepper.
  The next day, add onion, garlic, olive oil, cider vinegar, sherry and
  salt to the water and cook on medium-low heat for about 3 hours or
  until the beans are very tender and liquid is reduced and somewhat
  thickened. Make sure liquid in pot does not entirely boil away. To
  prevent beans from burning, add more water when necessary. Recipe
  from Sandy Vasquez of Honduras and Miami, FL, who got the recipe from
  her Cuban grandmother. Tried on 09/01/90 when Sandy taught a Cuban
  cooking class at The Cookbook Cottage/1279 Bardstown Rd./Louisville,
  KY 40204. Posted by Cathy Harned. Fidonet GOURMET echo
  
  Recipe