Black Beans

2 cups dry black beans, soaked overnight

1 quart cold water, or as needed

1 onion, chopped

1 green bell pepper, chopped

5 cloves garlic, chopped

2 bay leaves

1 tablespoon salt

1 tablespoon ground cumin

1 tablespoon dried oregano

½ cup white cooking wine

¼ cup distilled white vinegar

¼ cup olive oil

In a medium stockpot, combine soaked beans (see Editor s Note), water, onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Bring to a boil over medium-high heat; reduce heat to low. Simmer, covered, until beans are tender, about 1 hour. Stir occasionally and add water as necessary so that the beans don t dry out or scorch.

When beans are tender, stir in wine, vinegar, and olive oil.