Brazilian Black Bean Soup

In a large pot cover with water and cook 1 1/2 hours:
500g organic black beans
1 bay leaf

Drain and rinse. Measure out four cups for this recipe and freeze the rest for quick refried beans.
Saute:
2 onions chopped
1 jalapeno pepper
1/4 cup parsley (if available)

Add to above and stir:
1 Tbsp. grated organic orange peel
1 tbsp. grated organic lemon peel
1 tbsp. ground cumin
Add to above :
4 cups cook black beans
8 cups stock or water
1 bay leaf
1/2 cup sherry or red wine vinegar

Simmer 20 minutes, then add:
1/4 cup orange juice

Puree half the soup, return to pot and reheat to serve. Season with salt and pepper and garnish with thin orange slices.