BLACK BEAN DIP VERSION 2

1 1/2 c		dried black beans
8 1/2 c		water (to hydrate the beans)
1		large green bell pepper, chopped fine
1		small red onion, chopped fine
3 tbsp		olive oil
1 1/2 tsp	cumin powder
2 tbsp		some type of cider vinigar (wine, or apple)

* Let the beans soak in enough water to cover them for 1 hour
* Add beans to the 8 cups water, bring to boil then slow cook for an
  hour until tender.
* cook the bell pepper and onion together (not saute!) so this means
  'moderate' heat.  They're done when they are softened.
* Drain the beans, set aside 1/2 cup
* add the beans to the bell pepper / onion, add the vinegar and salt to
  taste, pulse the blender until well mixed but not pureed!
* Mix in the reserve 1/2 cup of whole beans, throw it in the fridge to
  chill.
* Take out to allow to warm up to room temperature for serving.