Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dried black beans
   1      tablespoon    ground -- cumin
   3      quarts        water
   2      tablespoons   dried oregano
   2      whole         bay leaves
   2      tablespoons   fresh oregano chopped
                        OR 2 tsp dried
   1      cup           olive oil -- or to taste
   3      small         shallots -- peeled diced
   2      tablespoons   fresh parsley 1 -- oz.
   1      small         onion -- peeled diced
   1 1/2  tablespoons   sugar
   1      large         red pepper -- cleaned diced
   1      large         green pepper diced
   4                    green onions -- finely chopped
   3      cloves        garlic -- minced
     1/2  cup           sour cream -- optional
                        slt to taste

Preparation:

Soak the beans in water overnight in a large heavy pot. The next day, add the bay leaves the beans and water, and bring mixture to a boil. Reduce heat to simmer and cook uncovered, over low heat for three to four hours, until tender. The beans should split open. Stir occasionally, and add more water if necessary. Heat the oil in a heavy bottomed skillet. Add the shallots and onions, and sauté for three minutes. Add red pepper, green pepper and garlic. And sauté for three minutes. Then add cumin, oregano and parsley, and sauté 3 seconds more. Add the sugar and salt. Let mixture cool. Puree all the sautéed mixture thoroughly in a food processor or blender. Add the puree to the beans, cook 20 to 30 minutes more. Correct seasoning if needed. The soup will be very thick. Remove bay leaves before serving. Garnish with green onions and a dollop of sour cream, if desired. Makes six servings.