This recipe has been in my family for generations and tends to be a real crowd pleaser.  If you have a pressure cooker you can do away with presoaking and go right to step 3.

1 lb Dried Black Beans,   10 cups water

1 Green Bell Pepper (chopped fine),   1 Onion (chopped fine),   4 Cloves Garlic (chopped fine)

1 Tbs Dried Oregano,   1/2 tsp Cumin Powder,   3 Tbs Vinegar

3 Tbs Red Wine,    2 tsp Salt (or to taste)

1. Rinse off beans under tap water.   2. Place beans in cooking pot and soak over night.

3. Bring water to a boil and then reduce heat to simmer for one hour.

4. While beans cook, saute garlic, onion and pepper in olive oil for 10 min on low heat.

5. Add mixture plus the rest of the ingredients into the pot of beans and stir.  Simmer on low for another hour. BE SURE TO STIR every 15 min.

6. Pour into blender and blend until creamy.

That's it! You can reheat a little if you spend too much time blending. Some people like sprinkling fresh chopped onion and or adding some sour cream.

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(Accompany this hearty side-dish soup with a ham or roast beef sandwich on a crusty roll.)

      2 large baking potatoes (8 ounces each) 
      3 tablespoons thinly sliced green onion 
      1/3 cup margarine or butter 
      1/3 cup all-purpose flour 
      2 teaspoons snipped fresh dill 
      1/4 teaspoon salt 
      1/4 teaspoon pepper 
      4 cups milk 
      3/4 cup shredded American cheese (3 ounces) 
      3 tablespoons thinly sliced green onion 
      4 slices crumbled bacon crisp-cooked, drained 

Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake in a 425* F. oven for 40 to 60 minutes or till tender. Let cool. Cut potatoes in half lengthwise; gently scoop out each potato. Discard potato skins.

In a large saucepan cook 3 tablespoons green onion in margarine till tender; stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Add the potato pulp and 1/2 cup of the shredded cheese; stir till cheese melts. Ladle into bowls. Garnish each serving with the remaining shredded cheese, 3 tablespoons green onion, and bacon.

 Makes 6 servings.

Make-Ahead Tip: Bake potatoes ahead. Remove pulp and place in storage container. Cover and refrigerate up to 24 hours ahead. To serve, add potato pulp to soup after mixture is thickened and bubbly; heat through. Add cheese and stir till cheese is melted. 

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