Black Bean Soup Aztec Or Yucateca Style

1 lb Black beans

10 c -- Water

4 ts Salt -- divided

1 Bell pepper, green -- cored

-& halved 2/3 c Oil

1 lg Onion, yellow -- peeled &

-sliced 4 Garlic clove -- minced

1 Chile serrano -- seeded &

-halved 1/2 ts Pepper, black

1 1/2 tb Mexican chocolate -- crumbled

1 Bay leaf

1/8 ts Cumin, ground

1 t Sugar

2 1/2 tb Wine vinegar, red

2 1/2 tb Olive oil

Rinse beans and soak overnight, along with 1 tsp salt and bell pepper. In a 6-quart stewpan, bring beans, soaking water, & pepper to a boil. Simmer till tender (really tender). Heat peanut oil in deep frying pan. Saute onion, garlic and green hot pepper till soft. Remove 2 1/2 cups bean broth from pot and add to frypan. Simmer 10 minutes. Strain onions, garlic & hot peppers from broth and discard them. Remove bell pepper & discard. Add seasoned broth to soup pot. Add all other ingre- dients except vinegar and olive oil to soup pot and simmer 1 1/2 hours till thick. If too thick, add water. Add vinegar and olive oil before serving.