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Black bean soup (aztec or yucateca style)

Yield: 1 Batch

Ingredients:

• 1 lb Black beans
• 10 c ;Water
• 4 ts Salt; divided
• 1 Bell pepper green; cored -& halved
• 2/3 c Oil
• 1 lg Onion yellow; peeled & -sliced
• 4 Garlic clove; minced
• 1 Chile serrano; seeded & -halved
• 1/2 ts Pepper black
• 1 1/2 tb Mexican chocolate; crumbled
• 1 Bay leaf
• 1/8 ts Cumin ground
• 1 ts Sugar
• 2 1/2 tb Wine vinegar red
• 2 1/2 tb Olive oil

Instructions:

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

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