Gloria's Black Bean Soup

--PHILLY.INQUIRER

-- 1 lb DRIED BLACK BEANS

1 tb GROUND,CUMIN

3 qt WATER

2 tb DRIED OREGANO

2 WHOLE BAY LEAVES

2 tb FRESH OREGANO CHOPPED

OR 2 TS.DRIED 1 c OLIVE OIL,OR TO TASTE

3 SMALL SHALLOTS,PEELED DICED

2 tb FRESH PARSLEY 1,OZ.

1 SMALL ONION,PEELED DICED

1 1/2 tb SUGAR

1 LARGE RED PEPPER,CLEANED DIC

1 LARGE GREEN PEPPER DICED

4 GREEN ONIONS,FINELY CHOPPED

3 CLOVES GARLIC,MINCED

1/2 c SOUR CREAM.OPTIONAL

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.