- Wash the beans and soak, them, covered, for 4 hours.
- Drain and add water or stock.
- Add salt.
- Bring to a boil and then simmer, covered, for 1½ hours.
- Sautee the vegetables and garlic.
- Add cumin and corriander.
- Cook until vegetables are soft, adding water if needed.
- Add veggies to cooking beans.
- About 10 minutes before beans are ready add the oranges, orange and lemon juice, sherry, black and red pepper.
- Stir, cover, cook 10 more minutes.
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