Frijoles Negros Pascuales

• 1 lb. black beans
• ⅜ pint peanut oil
• 1 medium onion

Wash the beans thoroughly, drain, and place in a heavy, covered casserole or saucepan with 1½ pints cold water. Cover and simmer gently until the beans are tender, 1½ to 2 hours, adding a little hot water from time to time as necessary. Heat the oil in a heavy frying pan and sauté the onion, garlic and pepper until the onion is tender, but not browned. Add the orégano, cumin and bay leaf, seaso