From:  Sam Waring <curmudgn@flash.net>

                          Cuban Black Beans
Servings:   6
Ingredients:
	 14 oz   dried black beans
	  2 qts  water
	1/8 tsp  baking soda
	1/2 tsp  ground oregano
	  2 tsp  ground cumin
	  1      green pepper, quartered
	1/2      onion, finely chopped
	  3 Tbsp minced garlic
	1/4 cup  olive oil
	  3 Tbsp cider vinegar
	1/4 cup  sherry wine
	         salt to taste

Rinse beans and discard any stones.  In a large pot, soak beans
overnight in water with baking soda, oregano, cumin and green pepper.

The next day, add onion, garlic, olive oil, cider vinegar, sherry and
salt to the water and cook on medium-low heat for about 3 hours or until
the beans are very tender and liquid is reduced and somewhat thickened.
Make sure liquid in pot does not entirely boil away.  To prevent beans
from burning, add more water when necessary.

(Contributed recipe from Sandy Vasquez of Honduras and Miami, FL, who
got the recipe from her Cuban grandmother.  Tried on 09/01/90 when Sandy
taught a Cuban cooking class at The Cookbook Cottage/1279 Bardstown
Rd./Louisville, KY 40204.  Posted by Cathy Harned to rec.food.recipes)