Black Bean Soup

2 ½ cups uncooked dry black beans
8 cups chicken stock
2 T. butter
1 onion, chopped
1 green pepper, chopped
2 T lime juice
1 tsp. oregano
½ tsp. cumin
1 tsp. liquid hot-pepper sauce
1 tsp. garlic powder
salt to taste
lime slices
sour cream

    Cover beans with water and soak overnight in a large soup kettle.  The next day, drain off the water, add chicken stock, and cook beans until very tender (4-5 hours).  After the beans are cooked, melt the butter in a skillet and sauté the onion and green pepper until tender.  Puree part of the beans, onion, and pepper in a blender or food processor until coarsely chopped, then return them to the soup kettle.  Add the lime juice, oregano, cumin, hot-pepper sauce, garlic powder, and salt.  Simmer 30 minutes.  Adjust the seasoning.  To serve, garnish with lime slices and sour cream.  This soup freezes exceptionally well.  I like this served with rice.