3 qt. cold water
4 tsp. salt
1/4 c. salad oil
1 1/2 c. chopped onion
4 tsp. minced garlic (approx. 8 cloves)
1 tbsp. oregano
1 1/2 tsp. ground cumin
1/4 tsp. pepper
2 tbsp. white vinegar
1/4 c. olive oil

RICE GARNISH:

2 c. cold rice
1/2 c. finely chopped onion
1/2 c. olive oil
2 tbsp. white vinegar
2 tbsp. chopped parsley
1/4 tsp. salt

Rinse beans with cold water; drain. In Dutch oven or large sauce pot add 3 quarts water to beans. Heat to boiling, cover and cook 2 minutes. Remove from heat and let stand 1 hour. Add salt to bean mixture and cook over medium heat until beans are tender (may take longer).

In medium skillet heat both oils and onion, saute until tender. Add garlic, oregano, cumin and pepper. Cook over low heat 3 minutes to blend flavors. Add to cooked beans along with vinegar, simmer 10 minutes. Allow soup to cool then puree half of soup, 2 cups at a time, in a blender. Stir pureed soup back into pot and reheat over low heat, stirring occasionally. Add water to thin if necessary. Serve with rice garnish.

Rice Garnish: Combine all ingredients, cover and chill.