Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Black beans soaked overnight
   1      Tbsp          olive or light olive oil
   1      small         onion -- minced
   1                    leek -- finely sliced
   1                    red jalapeno chile -- minced
  10      cups          Water
     1/2  cup           yogurt
   2      Tbsp          chopped cilantro
   2      Tbsp          fresh mint -- minced
   5      Tbsp          pinons toasted and chopped
   1      tsp           salt

Preparation:

Soak beans overnight and drain. Transfer to a large soup pot, cover with fresh water, boil for 5 minutes, then drain and rinse. Add oil, onion, leek and chile to the soup pot and saute briefly. Add beans and water. Bring to a boil, then simmer until beans are tender, about 1 hour. Add salt, then puree half the beans in a blender until smooth. Return puree to the pot, add yogurt and reheat, stirring in pinons and cilantro. Reserve some pinons for garnish, along with the mint. Ladle and serve.