Found the original in a WW Magazine
Serves 12. 1/2 cup=4 sp
2 Tblsp canola oil
1/2 med onion, chopped
1 small jalapeño or serrano pepper, chopped
2 Tblsp Apple cider vinegar
1 pound dry black beans, about 3 cups
8 cups water
1 Tblsp kosher salt
In a large pot heat oil over medium high heat. Add onion and pepper. Cook stirring occasionally until onion is translucent about 5 minutes.
Add vinegar and cook until 1/2 has evaporated, 1-2 minutes. Add beans, water and salt. Bring over high heat, then reduce heat to a low simmer. Cover and cook until beans are tender and creamy but not falling apart about 1 1/2 hours. Alternatively, simmer beans covered in a 350 degree for 2 1/2 hours. Check for doneness after 2 hrs. (This is the method I use)
Taste and adjust seasoning as needed. If desired garnish with pepper slices.