Instructions: Bring to a boil the water, beans & bay leaves. Turn down the heat and let simmer a couple of hours until the beans start to get tender. Tthen heat 1/4 to 3/4 cup olive oil (how much will your conscience allow?) in a skillet and cook in it the onions, bell peppers, jalapeno & garlic until tender but not browned.

Stir this mixture into the simmering black beans and let cook until quite tender and flavorful. More salt may be needed, and if you have a chance to let the soup sit overnight at this point, it will be even better. If desired, puree half or all of this to smoothness; we like it half-pureed, half-chunky. If you do puree it, be sure to reheat it before serving it, either as is or Cuban-style: bowls of steaming hot white rice and dishes of chopped raw onions are on the table, and each person stirs as much or as little rice and onions as they wish into their soup.

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