Black bean soup (frijoles negros)


½ kilogram black beans
10 cups water
2/3 cup oil
1 large onion
4 cloves of garlic
2 large peppers
4 teaspoon salt
½ teaspoon ground pepper
¼ teaspoon cumin
1 bay leaf
2 tablespoons refined sugar
2 tablespoons vinegar
2 tablespoons dry wine
2 tablespoons olive oil

Cooking instructions: 

Wash the beans and soak them in water with a pepper; when puffy, cook in that same water until tender.

Heat the oil and saute the chopped onion, the crushed garlic and the remaining pepper also chopped or ground; blend with a cup of the cooked beans and add the salt, the pepper, the oregano, the cumin, the bay leaf and the sugar. Boil the beans, after adding the seasoning, for another hour.

Afterwards add the vinegar and the dry wine and cook over low heat for one more hour.

At the time of serving stir in the two tablespoonfuls of olive oil.