Recipe - Glorias Black Bean Soup

PHILLY.INQUIRER
1 pound DRIED BLACK BEANS
1 tablespoon GROUND,CUMIN
3 qt WATER
2 tablespoon DRIED OREGANO
2 WHOLE BAY LEAVES
2 tablespoon FRESH OREGANO CHOPPED
OR 2 TS.DRIED
1 cup OLIVE OIL,OR TO TASTE
3 SMALL SHALLOTS,PEELED DICED
2 tablespoon FRESH PARSLEY 1,OZ.
1 SMALL ONION,PEELED DICED
1 One half tablespoon SUGAR
1 LARGE RED PEPPER,CLEANED DIC
1 LARGE GREEN PEPPER DICED
4 GREEN ONIONS,FINELY CHOPPED
3 CLOVES GARLIC,MINCED
One half cup SOUR CREAM.OPTIONAL

x 1 OR 2 TABLESPOONS SALT
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 OCCASIONLLY,AND ADD MORE WATER IF
NECESSARY.
HEAT THE OIL IN A HEAVY BOTTOMED SKILLET.ADD THE SHALLOTS AND
ONIONS,AND SAUTE FOR THREE MINUTES.ADD RED PEPPER,GREEN PEPPER AND GARLIC.
AND SAUTE FOR THREE MINUTES.THEN ADD CUMIN,OREGANO AND PARSLEY,AND SAUTE 3
SECONDS MORE.ADD THE SUGAR AND SALT.LET MIXTURE COOL. PUREE ALL THE SAUTED
MIXTURE THROUGHLY 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini