Preparation / Directions:
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.