Black Bean Soup from the Hills!

We are starting to gets some nights in the low forties in the Ozarks, so it is time to get the soup to cookin'. Try this Ozark favorite on for size, with a good book and fire!

Ingredients:
1 lb dried black beans
1 lb spicy stuffed sausage that can be cut into pieces.
3 large onions-finely chopped
3 cloves of garlic-finely chopped (yes, we like garlic!)
3 green peppers -finely chopped
1-2 hot peppers-finely chopped (don't be a chicken!)
1 tbs wine vinegar
1/2 cup olive oil
3 Bay leaves
A pinch of ground basil, freshly ground black pepper, and salt (all of this is to taste)
1 cup of cooked rice of your choice
Directions:
Wash the beans. Place beans in large pot and cover with cold water, and let set over night. Next day, dump the water, and fill to cover again with cold water. Cut sausage into 1" pieces. Dump them into the pot, and bring it to a boil. Reduce heat to a simmer and cover. Saute your veggies in the olive oil, then add the mess to the pot. Add Bay leaves and the Basil. Cook until the beans are tender. Remove 1 1/2 cups of black beans and place in a blender with salt and pepper. Add the wine vinegar. Blend until it forms a paste (I like to call it gunk!). Add back into the soup, and blend all well. The soup is ready to go.
Serving:
Place 1 tbs of rice in a bowl, and pour hot soup over the top. Mmmm. Set the Tabasco out for the hearty! This recipe serves 8-10 civilized people, or 2 hillbillies! Enjoy!