Instructions: SOUP:
Drain the beans and put them in a large, heavy pot. Add the broth and water. Bring the beans to a boil, stirring them a few times, reduce the heat, and simmer the beans in the uncovered pot for 1 hour.

Stir in the tomatoes with their juice and the cumin, and continue simmering the beans for 2 hours or until the beans are soft (check after 1 and 1 1/2 hours, since the timing depends on the dryness or age of the beans.)

Transfer the mixture to a large bowl, and let the mixture cool briefly.

Rinse out the pot. Then puree the mixture in batches in a blender or food processor until the mixture is smooth, returning the puree to the pot as you go.

Season the soup with the salt (if desired) and pepper, and bring the soup to a simmer. If the soup is too thin, simmer it in the uncovered pot, stirring it often, until the desired consistency is reached.

To prepare jalapeno cream, whisk together the yogurt, jalapenos, parsley, and, if you are using it, cilantro. Serve a dollop of the jalapeno cream

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