Instructions: Rinse and pick over the beans. Soak beans overnight in enough water to cover. Drain and discard water.

Place beans in kettle. Cover with water and bring to a boil; add bay leaf.

Reduce heat, cover, and simmer until very tender, 1 to 1 1/2 hours. Drain.

Discard bay leaf. Set aside.

Roast jalapeno and red bell pepper in the broiler or over a gas burner (or on a barbecue grill) until completely charred and blackened on all sides.

Place in bowl and cover with plastic wrap to steam for 10 minutes. Remove from bowl and wash off all black outer skin. Remove seeds and chop finely.

(If you want a spicier spread, leave in some of the jalapeno seeds.)

Combine beans, peppers, garlic, cumin and cilantro in a food processor, and puree to a thick paste. Add enough vegetable or chicken stock to make a spreadable consistency. Season to taste with salt and pepper. Cover and chill.

Yields 2 cups.

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