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PRESSURE COOKER.
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In a 6- to 8-quart pressure cooker, combine beans, onion, oil, water and 1/2 teaspoon salt.
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Seal pressure cooker with lid and cook at high pressure, according to manufacturer's directions, until beans are tender, 30-45 minutes.
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Remove from heat. Use quick release method favored by your manufacturer; Kemp says to put the pressure cooker in the sink (with lid still attached) and run cold water over the lid until pressure goes down completely. (Don't try the cold water method with an electric pressure cooker!)
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5
Chill uncovered until completely cooled, then chill, covered, up to 1 week or freeze up to 3 months.
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NON-PRESSURE COOKING METHOD.
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In a 6- to 8-quart heavy pot, bring black beans, onion, oil, water and 1/2 teaspoon salt to a boil. Reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours (depending on age of beans).
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Chill uncovered until completely cooled, then chill, covered, up to 1 week or freeze up to 3 months.
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REHEATING.
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When reheating the beans later, stir in Sherry, 1 teaspoon salt, then soy sauce and vinegar to taste (start with 1 tablespoon each). Thin with water if necessary. Simmer, uncovered, stirring occasionally, for 5 minutes.
