1  lb dry black beans

1  onion, chopped fine

3   cloves garlic

4  cups filtered water

1   bay leaf

3  T New Mexico City Chile Powder

2  T cumin

S+P

Warm olive oil, ghee or refined coconut oil and add onion + jalapeño until softened.  Add garlic and stir for a minute or two.  Add spices and bay leaf, then water and beans.  Simmer for two to several hours covered.  

Test a couple of beans.  If soft,  remove lid from pot and simmer until most of the water covering the beans has boiled off.  

For black bean soup,  allow beans some time to cool and blend in batches in a Vitamix or other high speed blender.  Return to the pot and add more spices, salt + pepper to taste.  Garnish with cilantro, Cholula, toasted tortilla strips + avocado!

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