Beans.  Wash the beans and put them in a large stock pot.  Add the onion and garlic to the pot.  Add enough water to cover 2 1/2 times.  In other words, if the beans fill the pot 2 inches deep, add enough water to fill the pot 5 inches deep, or 3 inches above the bean level.  Now for the most important step:  add enough salt to suit you.  Add a little salt, stir it into the water, then dab a little on the back of your hand and taste it.  Gradually add enough salt so that the water has a good flavor and is not bland.  Boil on medium heat for until the beans taste tender (usually takes between 1 1/2 and 2 hours).  As the beans cook, water both evaporates and gets absorbed into the beans.  Add more from time to time to keep the beans continuously covered with about 1/2 inch of water.  Stir in the Finishing Salsa and remove the pot to lowest heat (a pilot light if you have one) while you finish the rest of your meal.

Finishing Salsa.  When the beans are almost fully cooked, heat the oil in a skillet over medium heat.  When hot, add the tomato, onion and cilantro.  Simmer for 5 minutes, stirring occasionally.  Stir into the beans.

Our comments:  We searched for a bean recipe.  This is it, compliments of Santa Maria!

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