Cuban black bean soup

12 oz. dried black beans (1 3/4 c. dried or 4 cups cooked)
3 bay leaves
2 t salt
3 cloves garlic
1 onion
1 bell pepper
1 1/2 t dried ground cumin
1/2 t dried crushed oregano
1/2 t dried chipotle or cayenne pepper

Cook beans after washing sorting and soaking. About an hour before beans should be done, bite a few to check for tenderness. When beans give but are still crispy, mince the garlic, chop the onion and bell pepper, and then stir into beans. Cover and simmer for another hour, until bens and vegetables are tender. Remove the bay leaves. Whirl into soup consistency and serve topped with plain yogurt, diced tomatoes or salsa. Eight ¾ cup servings.

Recipe from Linda Watson Wildly Affordable Organics