Black Bean Soup

• 1 pound black beans
• 10 cups water
• 4 teaspoons salt divided
• 1 each sweet red bell peppers cored, halved
• 23 cup vegetable oil
• 1 large onions peeled, sliced
• 4 each garlic cloves minced
• 1 each serrano chiles seeded, halved
• 1/2 teaspoon black pepper
• 1 1/2 tablespoons chocolate mexican, crumbled
• 1 each bay leaves
• 18 teaspoon cumin ground
• 1 teaspoon sugar
• 2 1/2 tablespoons white wine vinegar red
• 2 1/2 tablespoons olive oil

1. Rinse beans and soak overnight, along with 1 teaspoon salt and bell pepper.
2. In a 6-quart stewpan, bring beans, soaking water, and pepper to a boil.
3. Simmer until tender (really tender).
4. Heat peanut oil in deep frying pan.
5. Saute onion, garlic and green hot pepper until soft.
6. Remove 2 1/2 cups bean broth from pot and add to frypan.
7. Simmer 10 minutes.
8. Strain onions, garlic and hot peppers from broth and discard them.
9. Remove bell pepper and discard.
10. Add seasoned broth to soup pot.
11. Add all other ingredients except vinegar and olive oil to soup pot and simmer 2 1/2 hours until thick.
12. If too thick, add water.
13. Add vinegar and olive oil before serving.

black beans, water, salt, sweet red bell peppers, vegetable oil, onions, garlic, serrano chiles, black pepper, chocolate mexican, bay leaves, cumin ground, sugar, white wine vinegar red, olive oil

Taken from recipeland.com/recipe/v/black-bean-soup-39864 (may not work)