{Andy’s Beans}
Free of gluten, eggs, and dairy.

1 lb. dry black beans (I usually sprout them first)
8 c. water
2 c. beef, venison, chicken, or veggie stock
1 c. red wine
1/2 c. olive oil
1/4 lb. leftover beef or venison, shredded or chopped (optional)
1 green pepper, diced or minced
1 T. onion powder
1 t. garlic powder
1 t. oregano
1 t. cumin
1 t. salt
1/2 t. pepper
2 t. vinegar
2 t. evaporated cane juice (optional)

Soak beans overnight or at least 8 hours (I usually soak mine for at least 24 hours). Rinse well and place in stock pot. Add water, stock, wine, oil, meat, pepper and spices. Bring to a boil then reduce to simmer. Simmer covered for 3-4 hours, or until beans reach desired tenderness, adding water if necessary. Add vinegar and sugar and serve over rice.

Note: this meal taste even better as a left-over!