Recipe source: Kevin Clark, musician, Kevin Clark Quartet. Yield is 8 servings.
Soak beans overnight in water. Drain.
Heat the vegetable oil in a medium stockpot on medium heat.
Add the green peppers, celery, sausage and garlic.
Saute until the vegetables are soft and the sausage starts to brown, about 6 minutes.
Add the beans, the chicken broth, and enough water to cover by 2-inches.
“Stab” the bay leaf onto the side of the peeled onion with the clove and put it in the pot.
Bring the liquid in the pot to a simmer and cook for about 1 hour or until the beans are soft.
Drain excess liquid and discard the onion studded with the clove and bay leaf.
Stir in the sherry, orange juice, olive oil and vinegar and simmer 10 minutes.
Smash some of the beans against the side of the pot with a wooden spoon to give a smoother consistency.
Season to taste with salt and dried red pepper flakes.
Serve over cooked white rice.