1 lb. dried black beans
1 lb. spicy stuffed sausage
3 lg. onions, chopped
3 cloves garlic, chopped
3 green peppers, chopped
1 or 2 hot peppers, chopped
1/2 c. olive oil
3 bay leaves
Pinch basil
1 tbsp. wine vinegar
Salt
Freshly ground black pepper
Cooked rice

Wash beans thoroughly. Place in large pot and cover with cold water. Add sausage cut into 1" slices and bring to a boil. Reduce heat to a simmer. Saute vegetable in olive oil. Add to beans. Add bay leaves and basil. Cook until beans are tender. Remove 1 1/2 cups drained beans and place in blender with vinegar. Blend until it forms a paste. Add paste to soup with salt and pepper to taste. Serve over 1 teaspoon cooked rice. May be prepared 2 days ahead. Freezes well. Serves 8 to 10.