Black Beans Potage

• 1 lb. black beans, washed and picked
• 2 qt. cold water
• 1 medium onion, chopped
• 1 medium bell pepper, roasted and peeled
• 4 cloves garlic, minced
• 1 tsp. ground cumin
• 1 tsp. oregano
• 3 bay leaves
• 4 Tbsp. cooking sherry
• 1/4 c. olive oil
• salt and pepper to taste

1. Place washed and picked beans in 4-quart pot, add 2 quarts cold water.
2. Soak for 2 to 3 hours.
3. Empty water and refill with clean water.
4. Bring beans to a boil.
5. Add half the amount of olive oil, bay leaves and bell pepper.
6. Simmer for 1 1/2 to 2 hours or until almost tender.
7. In frying pan, add the rest of the olive oil.
8. Add the onions, garlic and spices to the pan with the oil.
9. Saute until lightly brown.
10. Add sherry.
11. Combine mixture from the frying pan with the beans and continue to simmer until beans are soft.
12. Add salt and pepper to taste.

black beans, cold water, onion, bell pepper, garlic, ground cumin, oregano, bay leaves, cooking sherry, olive oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214125 (may not work)