Gloria's Black Bean Soup

• 1 pound black beans dried
• 1 tablespoon cumin ground
• 3 quarts water
• 2 tablespoons oregano dried
• 2 whole bay leaves
• 2 tablespoons oregano fresh, chopped
• 1 cup olive oil or to taste
• 3 small shallots peeled, diced
• 2 tablespoons parsley leaves fresh
• 1 small onions peeled, diced
• 1 1/2 tablespoons sugar
• 1 large sweet red bell peppers cleaned, diced
• 1 large green bell peppers diced
• 4 each scallions, spring or green onions finely chopped
• 3 cloves garlic minced
• 1/2 cup sour cream optional

1. Soak the beans in water overnight in a large heavy pot.
2. The next day, add the bay leaves the beans and water, and bring mixture to a boil.
3. Reduce heat to simmer and cook uncovered, over low heat for three to four hours, until tender.
4. The beans should split open.
5. stir occasionlly, and add more water if necessary.
6. Heat the oil in a heavy bottomed skillet.
7. Add the shallots and onions, and saute for three minutes.
8. Add red pepper, green pepper and garlic.
9. and saute for three minutes.
10. Then add cumin, oregano and parsley, and saute 3 seconds more.
11. Add the sugar and salt.
12. Let mixture cool.
13. Puree all the sauted mixture throughly in a food processor or blender.
14. Add the puree to the beans, cook 20 to 30 minutes more.
15. Correct seasoning if needed.
16. The soup will be very thick.
17. Remove bay leaves before serving.
18. Garnish with green onions and a dollop of sour cream, if desired.

black beans, cumin ground, water, oregano dried, bay leaves, oregano, olive oil, shallots, parsley, onions, sugar, sweet red bell peppers, green bell peppers, scallions, garlic, sour cream

Taken from recipeland.com/recipe/v/glorias-black-bean-soup-44808 (may not work)