2 bay leaves
2 1/2 qts. water or vegetable stock
1/4-3/4 c. olive oil
3 onions, chopped
2 green peppers, chopped
1 fresh jalapeno pepper, chopped
4-6 cloves garlic, pressed
1-3 tsp. salt

Bring to a boil the water or vegetable stock. Stir into it the beans and bay leaves. Turn down heat and let simmer for a couple of hours until the beans start to get tender. Then heat the olive oil and cook until tender but not brown the onion, green pepper, jalapeno pepper and garlic. Add the salt to the vegetables at this time. Stir this mixture into the simmering beans and let cook until quite tender and flavorful. More salt may be needed and if you have a chance to let the soup sit overnight at this point it will be even better.

If desired, puree half or all of this to smoothness (I like it half and half). Serve as is or Cuban style: Bowls of steaming hot white rice and dishes of chopped raw onions on the table and each person stirs as much or as little rice and onions as they wish into their soup.