Slightly Spicy Black Beans


2 cups black dried beans (local)
4 cups water
2 onions, chopped (local)
3 tablespoons olive oil
4-5 cloves garlic, minced (local)
1-2 jalapenos, deseeded and deveined, chopped (optional)
2 stalks celery, chopped
2 carrots, chopped
2 tablespoons oregano
2 tablespoons cumin
2 tablespoons balsamic vinegar
Salt and pepper to taste


12-24 hours in advance, soak beans in water without lid. Pour off water and add at least 6 cups water and bring to boil. Reduce heat, cover and simmer for 1 hour. Drain off water, reserving 1 cup; set aside. Sauté onion, garlic and jalapeno in olive oil for 5 minutes until translucent. Add celery, carrots, and sauté for another 5-10 minutes until vegetables begin to soften. Add beans and 1 cup of reserved liquid, mixing well. Add oregano, cumin and balsamic vinegar, stir well. Reduce to medium heat and slow boil for 30 minutes. Add salt and pepper to taste and serve with rice or tortillas or as chip dip.