3 c. dried black turtle beans, soaked
3 T. sunflower oil
1 large onion, diced
4 cloves garlic, minced
1 jalapeno pepper, sliced thin
2 t. ground cumin
1 t. dried oregano
1 T. mild chili powder
salt
2 T. fresh cilantro, chopped
sour cream (garnish)
cheddar cheese (garnish)

Rinse beans and drain well. 
Heat oil in a large, heavy casserole and saute onions, garlic, jalapeno until soft.
Stir in the cumin, oregano and chili powder.
Add the beans and enough water to cover the beans by 2 inches.  Bring to a simmer and cook, partially covered, for 2.5 hours, or until the beans are tender.  Be sure the beans are covered with water while they cook.  Add salt to taste.
Continue cooking for 30 minutes more, uncovered, or until the beans have absorbed most of the water, but are still moist and soupy.  Sprinkle with cilantro and serve with sour cream and cheese on the side.