Step 1

Place dry beans in a bowl or pot and pour 5 cups of water over the top. Let them sit on the counter overnight or for 8 hours, until they will swell and double in size. Drain. If using canned or cooked beans see notes.

Step 2

Place soaked beans in a large pot with 5 cups of fresh water. Add salt, cumin, chili powder and bay leaves. Bring to a boil over high heat. Cover and turn heat to low then simmer gently until tender, about 2 hours.

Step 3

Drain the beans , reserving the cooking liquid, and remove the bay leaves.

Step 4

Place them in the food processor with the additional salt and spices. Add 1- 1 ½ cups of the cooking liquid into the food processor and puree until smooth.

Step 5

Add a couple of tablespoons of olive oil to the puree for extra richness and delicious flavor.

Step 6

Keep warm in the oven until ready to serve, or divide and freeze, or simply refrigerate for the week. They will keep for 3-4 days.