Bean and sausage stew

1 1/2 C. dry black beans
6 C. fresh cold water
1/4 C. apple cider vinegar
1 bay leaf
1 t. cumin
1/2 t. parsley flakes
1/2 t. thyme
2 T. extra virgin olive oil
2 Italian sausage (about ½ lb), sliced
2 shallots, minced
3 garlic cloves, minced
kosher salt
black pepper

Rinse the beans and check for rocks or other debris, cover with cold water allow to soak over night.

Drain and rinse the beans before putting them in a stockpot with 6 cups cold water, cover, bring to a boil then reduce to a simmer cook undisturbed for 90 minutes, do not add any seasoning!

Remove the pot from the heat, remove about a quarter cup of water and replace it with the vinegar. Add the bay leaf, cumin, parsley and thyme, cover, and bring to a boil, reduce to a simmer and cook for 30 minutes.

Drain the beans, retaining cooking water.

Brown sausage in olive oil, add and sauté shallots and garlic until translucent. Deglaze pan with ½ a cup cooking water from the beans, more or less depending on how thin you want your stew.

Add the beans, gently stir and season with salt and pepper to taste.