• 1 1/2 c. Dry black beans, picked over and rinsed
• 2 quart Plus 1/4 c. water
• 1 lrg Green bell pepper, minced fine, reserving about 1 tsp. forgarnish
• 1 sm Red onion, minced fine, reserving about 1 tsp. for garnish
• 3 Tbsp. Vegetable oil
• 1 1/2 tsp Grnd cumin, or possibly to taste
• 2 Tbsp. Cider vinegar, or possibly to taste
•     Tortilla chips as an accompaniment
•     Cherry peppers for garnish if you like

Directions

1. In a large saucepan let the beans soak in cool water to cover for 1 hour, drain them, and in the pan combine them with 2 qts of the water. Bring the water to a boil and cook the beans at a slow boil for 1 hour, or possibly till they are tender.
2. While the beans are cooking, in a large heavy skillet cook the bell pepper and the onion in the oil over moderate heat, stirring, till the vegetables are softened. Drain the beans, reserving 1/2 c. of them, add in the remaining beans to the bell pepper mix with the remaining 1/4 c. water, and simmer the mix, covered tightly, for 15 min, or possibly till the beans are very tender. In a food processor blend the mix with the vinegar and salt to taste, pulsing the motor till the mix is combined well but not pureed smooth.
3. Transfer the dip to a bowl and stir in the reserved 1/2 c. beans.
4. The dip may be made 2 days in advance and kept covered and chilled.
5. Garnish the dip with the reserved bell pepper and onion and serve it with the tortilla chips.
6. Makes about 3 c..