1 lb Black beans
10 c — Water
4 ts Salt — divided
1 Bell pepper, green — cored
-& halved 2/3 c Oil
1 lg Onion, yellow — peeled &
-sliced 4 Garlic clove — minced
1 Chile serrano — seeded &
-halved 1/2 ts Pepper, black
1 1/2 tb Mexican chocolate — crumbled
1 Bay leaf
1/8 ts Cumin, ground
1 t Sugar
2 1/2 tb Wine vinegar, red
2 1/2 tb Olive oil
Rinse beans and soak overnight, along with 1 tsp salt and bell pepper. In a 6-quart stewpan, bring beans, soaking water, & pepper to a boil. Simmer till tender (really tender). Heat peanut oil in deep frying pan. Saute onion, garlic and green hot pepper till soft. Remove 2 1/2 cups bean broth from pot and add to frypan. Simmer 10 minutes. Strain onions, garlic & hot peppers from broth and discard them. Remove bell pepper & discard. Add seasoned broth to soup pot. Add all other ingre- dients except vinegar and olive oil to soup pot and simmer 1 1/2 hours till thick. If too thick, add water. Add vinegar and olive oil before serving.