Ingredients

　　1 pound dried black beans, picked over

　　1/3 cup olive oil

　　1 large white onion, chopped, plus additional, to garnish

　　5 cloves garlic, peeled

　　1 green bell pepper, cored, seeded, and chopped

　　1/2 tablespoon dried oregano

　　8 cups water

　　2 tablespoons white vinegar

　　1/2 tablespoon ground cumin

　　1 tablespoon plus 1 teaspoon salt

　　1 teaspoon ground black pepper

　　2 teaspoons green hot sauce

　　Put the beans into a large bowl. Add sufficient water to cover by 2 inches and let soak overnight at room temperature. Drain the beans. Heat the oil in a Dutch oven over medium-high heat. Add the onion and sauté until slightly browned, about 5 minutes. Add the garlic and continue to sauté until it gives off an aroma, about 30 seconds. Stir in the bell pepper, beans, oregano, and the 8 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer until the beans are tender, about 1 hour. Stir in the vinegar and cumin and cook for 5 minutes more. Add the salt, black pepper, and hot sauce. Remove about 4 cups of the soup to a food processor or blender, purée, and stir back into the pot. Serve immediately.

　　Cooks' Note

　　Beans are a great source of fiber, carbohydrates, and protein—try working them into your diet in place of white rice, white potatoes, and white bread. Preparing dried beans from scratch takes a bit of planning, but not much in the way of hands-on time in the kitchen. Just remember to let them soak overnight and put them up to cook about an hour before starting the recipe in which you will use them. Partially puréeing this soup just before serving lends a smooth, rich texture. If you have a handheld immersible blender, you can do the job right in the pot.

　　Sugar Busters! Quick & Easy Cookbook