1    Black beans
2 lg Green bell peppers
1 lg Onion
4 lg Cloves of garlic
2/3 c  Extra virgin olive oil
3 ts Salt
1/2    Ground black pepper
1/2    Dry oregano
1    Bay leaf
2 tb Sugar
2 tb Red wine vinegar
2 tb Dry white wine

Wash beans and soak overnight (or about 10 hrs) in 10 cups water and 1
bell pepper which has been cut in half and seeded. It is not necessary to
thow out the soaking water. Bring to a boil then lower to med-low and
simmer uncovered. Meanwhile, add 1 onion, 1 bell pepper, the garlic and
olive oil to a food processor or blender and process to the consistency of
a thick milk shake. Stirfry this green puree in a large skillet. Bring
puree to a boil then lower to simmer, stirring often for 20 minutes. Place
1 cup of drained beans from the pot into the skillet with the puree, mash
them with a fork and blend in with the puree. (You can also add the cup of
beans into the processor or blender and process for 15 seconds.) Simmer the
puree with the mashed beans for another 2 minutes. Add entire contents of
skillet to the pot of cooking black beans. Add the salt, black pepper,
oregano, bay leaf and 2 tablespoons of the sugar. Cook uncovered for 1 hour
stirring often to prevent sticking. Now add the vinegar and white wine and
cook for another 30 minutes. You may leave in or discard the bell pepper
used in soaking. If you have the time, the beans come out better if not
served immediately, but left to “sleep” overnight in the refridgerator. I
cant wait myself, but the leftovers are fabulous. Re-heat in the e
or simmer very slowly on the stovetop until ready. Stir often. Before
serving add 1 tbs sugar and 2 tbs. olive oil and blend in. Serve over rice
topped with finely chopped red or yellow onions. Watch this bulletin board
as I am in the process of triple-checking the amounts in the ingredients
section with other family members. But the above is how I cook them and
they are very good. Let me know how they turn out! BLACK BEANS MENOCAL