1 lb. dried black beans
2 qts. water
2/3 c. olive oil
6 cloves garlic, finely chopped
2 onions, finely chopped
6 sweet chili peppers, finely chopped
2 tsp. salt
2 tsp. powdered chicken bouillon (may use cubes)
1/4 tsp. ground pepper
1/2 tsp. ground cumin
1/4 tsp. whole dried oregano
2 tbsp. sugar
2 bay leaves
2 tbsp. dry wine
1 1/2 tbsp. vinegar
1/2 c. chopped onions

Wash beans well and soak overnight in enough water to cover.
The next day, drain beans; rinse in fresh running water and drain. Discard any beans that float to top.

Place in large pot of water. Bring to a rolling boil, then reduce heat to medium, cover, and simmer about 45 minutes.

Meanwhile, in a skillet, heat 2/3 cups olive oil and gently sauté garlic, onions, and chili peppers for 10 minutes, stirring occasionally. If you have pork, bacon, salt pork or ham (even leftovers), you can chop it up and sauté it in the oil for added flavor, but this is optional.

Add 1 cup of drained cooked black beans and mash together with the rest of the ingredients in skillet.

Add this mixture to the pot with the salt, pepper, oregano, cumin, sugar, bouillon, and bay leaves.

Cover and simmer 1 hour on medium heat. Add wine and vinegar, cover, and cook over low heat for another 30 minutes. Uncover and cook until sauce thickens as desired.

Sprinkle with chopped onions before serving.

I am hoping to try this recipe soon. It sounds absolutely fantastic.