1 lb. dried black beans, soaked overnight
2 cans black beans in water
6-8 Italian peppers (long skinny ones)
1 fresh jalapeno pepper, optional
1/2 bag tiny green peppers, if available
3 cloves garlic
3 med. onions
2 bay leaves
1 tbsp. salt or to taste
1/2 tsp. ground oregano or oregano leaves
1 tsp. ground cumin
1 tsp. freshly ground black pepper
3 tbsp. wine vinegar
1/2 c. olive oil
2 red pimentos (canned)

Wash, pick over and soak beans overnight in 2 quarts of cold water (see hint).

The next day, bring the beans to a boil and simmer for 1 1/2 hours in the water in which they soaked. Meanwhile, in the bowl of a food processor, crush the garlic, onions, all peppers and pimento.

In a large skillet saute the crushed vegetables in the olive oil, adding the seasonings and the wine vinegar, until everything is tender.

Process the 2 cans of black beans. After the dried beans have cooked for 1 1/2 hours, add the cooked vegetables and the processed beans and continue cooking for another 1 1/2 hours. Add water or vegetable stock if the soup needs more liquid. Adjust seasonings and serve with steamed white rice and chopped onion as a garnish.

Hint: In a medium saucepan, place dried black beans and 2 quarts of water. Bring to a boil, cover, remove from heat and let stand overnight.