Serves 8-12
1 lb. Black Beans or 4 cans black beans, drained
1 Bay Leaf
1 tsp. Oregano
1 T. salt
1 T. Cumin
3 T. Garlic
1/3 lb. Chorizo Links sliced
1 finely chopped bell pepper
½ red onion finely diced

Place the soaked beans into a large pot and cover with cold water until the beans
are covered by about 3 inches of water.  Bring to a boil over high heat, and then
reduce the heat to simmer.  Add water as needed to keep the beans covered and
cook for 2 hours.  With a large spoon or potato masher, smash about ½ of the
beans to thicken the soup.
Saute Chorizo in a skillet over medium high heat about 3 minutes. Add garlic,
oregano, cumin, onion and bell peppers and sauté 2-3 minutes more.  Add the
sauteed ingredients to the bean soup and mix together.