Spanish Black Beans

This is one of my most favorite bean recipes ever. It comes from our friend Judy (Judy's Chocolate Cake) who is one of the best chefs ever. I say that because she is an actual chef who studied at the Condon Bleu School in France!

1 pound of dry black beans, washed and picked.

1 tablespoon salt

2 tablespoons dry sherry

2 tablespoons olive oil

1 medium ripe tomato

1 bay leaf

1 medium onion

1 medium bell pepper

1 garlic clove crushed

1 teaspoon oregano

1 teaspoon cumin

2 tablespoons wine vinegar

1. The night before cooking, but picked beans in a pot and cover with water (about an inch over the top of the beans). Let soak overnight.

2. The next day, remove the water and put fresh water over the beans, about an inch over the top of the beans.

3. Cut the onion, the tomato and the bell pepper in half. Reserve the other halves for later. Put one half of each in the pot with the beans. Add the bay leaf.

4. Boil for one hour, stirring occasionally.

5. After one hour of boiling, remove the large pieces of tomato, pepper, onion, and bay leaf.

6. In a saucepan, chop remaining onion, bell pepper, and tomato. Sauté for 30 minutes with 2 tablespoons olive oil.

7. Add sautéed vegetables to beans along with garlic, 1/2 cup olive oil, oregano, cumin, and wine vinegar. Simmer bean for another 30 minutes or so, until the beans are tender.

8. Add sherry in the end.

You could put some hot sauce on the beans when you serve them for added heat.