1 pound of black beans
2 qt of water
4 garlic cloves
1 green pepper
2 yellow onions
1 1/2 tsp of oregano
1 1/2 tsp of cumin
Sort the beans and wash.
Cook them, ideally in a pressure-cooker for two hours (longer in a regular pot).
In a large sauce pan saute the garlic, pepper, onions and herbs.
Add some of the beans to the sauce pan and cook for 10 minutes over low heat, stirring with a wooden spoon.
Add all these to the pressure-cooker along with a tsp of salt and a tsp of sugar and cook for another two hours.
When the beans are definitely tender, add a touch of red vinegar and red wine.
Garnish with fresh chopped parsley.
Drizzle with Apollo Sierra.
You can serve this as a thick soup, by itself or with the traditional white rice, a combination you find in many places in Central and South America.