Aunt Zelma's Black Bean's

3/4 of a pound (170 grams) of dried black beans
4 cups (946 milliliters) of water
2 tablespoons of your favorite vegetable oil
1 1/4 cups (283 grams) of chopped onion
2 cloves of garlic, minced
2 bay leaves
1 vegetable bouillon cube
1/2 teaspoon of dried oregano
1/2 teaspoon (or to taste) of liquid hot pepper sauce
1 tablespoon of sugar

Wash the beans under cold running water.

Pour the beans and 2 cups ( 473 grams) of water into a medium saucepan. Heat to the boil. Cover, and remove from the heat. Let the covered beans sit for 1 hour.

Drain the beans and sit aside.

Heat the oil in a large saucepan over medium-high heat until hot. Saute the onions and garlic until the onions are tender, perhaps 5 to 7 minutes.

Add the beans, the remaining water, the bay leaves, the bouillon cube, the oregano, the hot sauce, and the sugar.

Bring to the boil, cover, reduce the heat and simmer for 2 hours, or until the beans are tender.

Remove and discard the bay leaves.

Serve over white or brown rice.