Black Bean Soup

food processor or blender important

1 bag black beans (1 lb.)
2 bay leaves
1 dried ancho chile
3 dried chipotle chiles
1/2 cup chopped jalapeno pepper
1 head garlic, cloves peeled
2 large onions, coarsely chopped
1 teaspoon salt
1 Tablespoon ground cumin
2 Tablespoons red wine vinegar
2 teaspoons cumin seeds
1/2 Cup olive oil (may be reduced or omitted but loses flavor)

Soak beans overnight. Rinse beans and put in pot and cover with water. Add bay leaves, dried chiles and half of the garlic. Simmer for 1 hour. Add remaining ingredients. When beans are very tender, about another hour, let cool a little, take out the stems of the dried chiles (for milder soup take out most of dried chiles) and puree in blender or food processor. Return to pan and reheat, correcting seasonings.

Crock Pot: After soaking overnight, or after quick soak method, put all ingredients in crock pot and cook on high for 4 or more hours until beans are tender. Follow same steps as above.

Quick soak method: wash beans and put in a pot with lots of water, bring to a boil for 2 minutes, cover and let soak for 2 hours.