1 tbsp. each cumin seed and oregano
1 lg. onion, chopped
2 tbsp. oil
4 lg. ripe or canned tomatoes, peeled, seeded and chopped
1 sweet green pepper, chopped fine
4 cloves garlic, minced
2 tsp. each salt and paprika
1 chipotle chili (canned), chopped (see NOTE)
1 sm. pasilla chili, seeds discarded and ground (see NOTE)
1/2 tsp. cayenne pepper
1 lg. dried black beans, picked over, washed and drained
1 bay leaf
Water
1/4 c. chopped cilantro, or to taste (optional)
1 lb. muenster cheese, shredded
1 1/2 c. sour cream

In small dry skillet over medium heat, toast cumin seed and oregano until fragrance fills the air. (Do not burn.) Remove from heat immediately, set aside. In Dutch oven or large saucepot saute onion in oil until tender and not browned. Stir in tomatoes, green pepper, garlic, salt, paprika, chilies, pepper and toasted cumin and oregano. Simmer 15 minutes to blend flavors. Add beans, bay leaf and enough water to cover by 3 inches (about 10 cups). Bring to boil; reduce heat; cover; simmer 1/1 2 to 2 hours until beans are tender. Discard bay leaf. Stir in chopped cilantro; correct seasonings. Divide cheese among 12 serving bowls. Ladle hot soup over cheese; top each bowl with sour cream. Garnish with cilantro leaf if desired. Makes 12 servings.