1 lb dried black beans (about 2 cups)
2 tsp olive oil
1 onion, chopped
6 cloves garlic, finely chopped
1 tbsp ground cumin
1 tbsp paprika
1/2 tsp cayenne
8 cups chicken stock
1 chipotle or jalapeno, chopped, optional
Salt to taste
1.  Cover beeans with water and soak for a few hours 
at room temperature or overnight in refrigerator.
Rinse and drain.  reserve.

2.  Heat oilin large saucepan or Dutch oven.  Add onion
and garlic and cook gently until fragrant.  Add cumin,
paprika and cayenne.  Cook for about 30 seconds.

3.  Add stock, chipotle and beans.  Bring to a boil.
Cover and reduce heat and simmer until beans are very
tender, 1 1/2 hours or longer.

4.  Puree soup until smooth.  Add salt.  Taste and
adjust seasoning if necessary.
The recipe calls for the soup to be pureed,
but I personally like it better left un-pureed.