Categories: Soups/stews, Vegetables, Appetizers 
      Yield: 6 servings 
  
------------------------------PHILLY.INQUIRER------------------------------ 
      1 lb DRIED BLACK BEANS                   2 tb FRESH PARSLEY 1,OZ. 
      1 tb GROUND,CUMIN                        1    SMALL ONION,PEELED DICED 
      3 qt WATER                           1 1/2 tb SUGAR 
      2 tb DRIED OREGANO                       1    LARGE RED PEPPER,CLEANED DIC 
      2    WHOLE BAY LEAVES                    1    LARGE GREEN PEPPER DICED 
      2 tb FRESH OREGANO CHOPPED               4    GREEN ONIONS,FINELY CHOPPED 
           OR 2 TS.DRIED                       3    CLOVES GARLIC,MINCED 
      1 c  OLIVE OIL,OR TO TASTE             1/2 c  SOUR CREAM.OPTIONAL 
      3    SMALL SHALLOTS,PEELED DICED     
  
      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 SKILLET.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.