Cuban Black Beans

Serves: 8

10 Rocotillo chiles, stems removed, seeded and chopped (or substitute 2 Habanero chiles)
1 lbs. dry black beans
2 bay leaves
1 tsp. ground cumin
1/4 tsp. oregano
1/4 tsp. thyme
2 tsp. salt
1/2 tsp. freshly-ground black pepper
1 tsp. sugar
1 cup chopped onion
2 tbs. chopped garlic
1 cup chopped bell pepper
1 cup chopped seeded red bell pepper
1/4 cup dry sherry
1/4 cup olive oil
1/4 cup white vinegar
Freshly chopped parsley

Wash beans and rinse in cold water. Bring 3 cups water to a boil, add the beans, bring to a boil again, and boil uncovered for 3 minutes. Turn the heat off and let sit partially covered for 1 hour.

After the hour of standing, add 6 cups of water, bay leaves, cumin, oregano, thyme, salt and pepper, sugar, onion, garlic and the green and red peppers. Bring to a boil again, lower heat, and simmer for about 2 hours. Add the Rocotillos and simmer for another 1/2 hour or until done.
Add sherry olive oil, and vinegar, and sprinkle parsley over each serving. This is an extremely spicy dish.