1 lb. dried black beans, washed and drained
6 c. water or low sodium chicken broth
1 c. chopped onion
1 chopped green pepper
3 cloves garlic, minced
1/2 c. olive oil
2 bay leaves
2 tsp. salt
1/4 tsp. pepper
1 smoked ham bone
1/4 c. wine vinegar
1 tsp. ground cumin
1 tsp. oregano
1/4 tsp. dry mustard
1 tsp. ground turmeric
Cooked rice
Hard cooked eggs, chopped
Chopped onion

Cover beans with water or broth and bring to a boil. Boil for 2 minutes, remove from heat, cover and let stand 1 hour.

Sauté onion, pepper and garlic in olive oil for 5 minutes. Add to beans with bay leaves, salt, pepper and ham bone. Bring to a boil then simmer, covered, for 2 hours, adding extra water or broth as necessary.

Add wine vinegar and remaining spices, then cook 1 hour longer.

Remove some of the beans and liquid and puree in blender, then return to pot to thicken the soup. The finished product should be fairly thick. Serve over rice and garnish with chopped egg and onion.