Cuban Style Black Beans

Aubrey's Aunt Sherry gave me this recipe for her black beans, and I thought they would pair perfectly with the Cuban Beef and skillet cornbread I made for his birthday. I also served this over rice. These beans are amazing, and soaking them in wine gives them a very unique flavor. You will surely impress your guests if you make these... I promise. And if you want to impress them even more, make the Cuban beef and skillet cornbread to go with it. They will be craving for more.

Ingredients:
1 pound black beans
2 red bell peppers, chopped, divided
2 yellow onions, chopped
4 cloves garlic, chopped
4 Tablespoons vinegar
2 teaspoons crushed oregano
1 cup olive oil
2 Bay leaves
6 Tablespoons Sherry
2 Bottles dry Spanish wine (or just enough to soak beans)
Salt and Pepper, to taste

Directions:
Soak washed beans overnight in wine. In a large Dutch Oven, boil beans, 1 bell pepper, and bay leaves in the wine until tender... about a couple of hours. Stir occasionally.You'll probably have to add water when the wine starts evaporating a bit.

In a skillet, saute chopped onion, 1 bell pepper, and garlic in olive oil. Add vinegar and crushed oregano. Cook over low heat until tender (not brown).... about 1 1/2 hours. Salt and pepper to taste. Add to the beans. Add Sherry and cook until tender.