Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place beans in a colander and rinse with cold running water. pick over the beans and remove any stones or foreign objects. place beans in a clean pot, cover with fresh cold water, and soak for at least 4 hours or preferably overnight to expedite the cooking process. drain the beans. in a large stainless steel pot, combine the beans, 1 quart water, and all the remaining ingredients and bring to a boil. when the water reaches a boil, skim the surface, reduce the heat, and simmer until the beans are tender, about 1 hour. drain the liquid from the beans and reserve for use in other recipes. discard the bay leaf.

Target recipe: combine all ingredients except vinegar and 1 can of black beans stir well and begin cooking over med-low heat. take the put 3rd can of beans and put in a blender or a cup and use a stick mixer to blend them thoroughly; add them to the soup; stir well. ***if you want a creamier thicker soup add the ½ cup of heavy cream at this time. after soup comes to a boil add the dash of vinegar. reduce heat and cook stirring regularly for 10 minutes. serve with optional dopple of sour cream and chopped scallions in the center of each serving. you can also use a pinch of parsley if you donï¿½t have/like scallions on top of the sour cream for a little color. you can also serve soup over cooked rice.