------------------------------PHILLY.INQUIRER------------------------------ 1 lb DRIED BLACK BEANS 1 tb GROUND,CUMIN 3 qt WATER 2 tb DRIED OREGANO 2 WHOLE BAY LEAVES 2 tb FRESH OREGANO CHOPPED OR 2 TS.DRIED 1 c OLIVE OIL,OR TO TASTE 3 SMALL SHALLOTS,PEELED DICED 2 tb FRESH PARSLEY 1,OZ. 1 SMALL ONION,PEELED DICED 1 1/2 tb SUGAR 1 LARGE RED PEPPER,CLEANED DIC 1 LARGE GREEN PEPPER DICED 4 GREEN ONIONS,FINELY CHOPPED 3 CLOVES GARLIC,MINCED 1/2 c SOUR CREAM.OPTIONAL x 1 OR 2 TABLESPOONS SALT SOAK THE BEANS IN WATER OVERNIGHT IN A LARGE HEAVY POT.THE NEXT DAY,ADD THE BAY LEAVES THE BEANS AND WATER,AND BRING MIXTURE TO A BOIL.REDUCE HEAT TO SIMMER AND COOK UNCOVERED,OVER LOW HEAT FOR THREE TO FOUR HOURS,UNTIL TENDER.THE BEANS SHOULD SPLIT OPEN.STIR OCCASIONLLY,AND ADD MORE WATER IF NECESSARY. HEAT THE OIL IN A HEAVY BOTTOMED SKIL
LET.ADD THE SHALLOTS AND ONIONS,AND SAUTE FOR THREE MINUTES.ADD RED PEPPER,GREEN PEPPER AND GARLIC. AND SAUTE FOR THREE MINUTES.THEN ADD CUMIN,OREGANO AND PARSLEY,AND SAUTE 3 SECONDS MORE.ADD THE SUGAR AND SALT.LET MIXTURE COOL. PUREE ALL THE SAUTED MIXTURE THROUGHLY IN A FOOD PROCESSOR OR BLENDER.ADD THE PUREE TO THE BEANS,COOK 20 TO 30 MINUTES MORE.CORRECT SEASONING IF NEEDED.THE SOUP WILL BE VERY THICK.REMOVE BAY LEAVES BEFORE SERVING.GARNISH WITH GREEN ONIONS AND A DOLLOP OF SOUR CREAM,IF DESIRED.MAKES SIX SERVINGS.
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