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Black Bean Soupmexican, soups, vegetarian 1 lb black beans 10 cup ; water 4 teaspoon salt; divided 1 bell pepper, green; cored & halved 2/3 cup oil 1 large onion, yellow; peeled & sliced 4 garlic clove; minced 1 chile serrano; seeded & halved 1/2 teaspoon pepper, black 1 1/2 tablespoon mexican chocolate; crumbled 1 bay leaf 1/8 teaspoon cumin, ground 1 teaspoon sugar 2 1/2 tablespoon wine vinegar, red 2 1/2 tablespoon olive oil Rinse beans and soak overnight, along with 1 tsp salt and bell pepper. In a 6-quart stewpan, bring beans, soaking water, & pepper to a boil. Simmer till tender (really tender). Heat peanut oil in deep frying pan. Saute onion, garlic and green hot pepper till soft. Remove 2 1/2 cups bean broth from pot and add to frypan. Simmer 10 minutes. Strain onions, garlic & hot peppers from broth and discard them. Remove bell pepper & discard. Add seasoned broth to soup pot. Add all other ingre- dients except vinegar and olive oil to soup pot and simmer 1 1/2 hours till thick. If too thick, add water. Add vinegar and olive oil before serving.
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