Can't wait to serve this at a fall party! From Bon Appetit.

Place the beans in a large pan. Cover with 3 quarts cold water and add the bay leaves. Bring to a boil, then reduce to a simmer. Cook the beans for 3 hours, stirring frequently and adding more water as necessary to keep the beans covered at all times. Heat the oil in a large skillet. Add the onions

Soak Black beans overnight in the 6 cups of water Drain the beans, place in a very large ovenproof casserole or small roasting pan. Add the onions, ginger, garlic, celery, peppers, parsley, thyme, and bay leaf. Add enough water to cover the ingredients (about 5 cups), then stir in the stock and

1. Cook beans until very soft. (see above recipe) 2. Lightly spray a skillet with olive oil cooking spray and saute onion, garlic, celery, chiles, green pepper, and cloves until the onion is lightly browned. 3. Add some of the bean broth and dissolve the bouillon cubes or powder. 4. Add lemon juice.

2 2/3 cups dried black beans (1 pound) 2 tablespoons vegetable oil 1 large onion, chopped (1 cup) 3 garlic cloves, finely chopped 3 cups beef or vegetable broth 3 cups water 1/4 cup dark rum or apple cider 1 teaspoon liquid smoke 1 1/2 teaspoons ground cumin 1 1/2 teaspoons dried oregano leaves 1

2. Stir in remaining ingredients except eggs and additional chopped onions; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer about 2 hours or until beans are tender.