Black Bean Pottage - cooking recipe

Ingredients

16 ounces dried black beans
8 cups water
2/3 cup olive oil
6 garlic cloves, peeled and finely chopped
2 onions, peeled and finely chopped
6 sweet peppers, seeded
1 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon whole dried oregano, crushed
2 tablespoons sugar
2 bay leaves
1/4 teaspoon ground cumin
2 tablespoons dry wine
1 1/2 tablespoons vinegar
1/2 cup onion, chopped (garnish)

Preparation

Pick over beans, discarding any shriveled ones or foreign particles.
Wash well and soak overnight in water, covering generously.
Drain beans, rinse in fresh ater and drain again.
Place in a large pot 8 cups water.
Bring to a rapid boil, reduce heat to moderate, cover, and cook for 45 minutes.
In a skillet, heat 2/3 cup olive oil and saute garlic, 2 onions and chili peppers for 10 minutes, stirring occasionally.
Add to skillet 1 cup of the boiled beans and mash thoroughly to blend with rest or ingredients in the skillet.
Add this mixture to the pot of beans.
Add the salt, pepper, oregano, sugar, bay leaves and cumin.
Cover and boil for 1 hour on moderate heat.
Add wine and vinegar.
Cover and cook over low heat for 1 hour.
Uncover and cook until sauce thickens to taste.
Serve in individual bowls, garnishing with 1/2 cup chopped onions.