1 Soak beans in plenty of water for at least 4 hours (preferably overnight). -- I just use cans of black beans if i'm in a hurry --
2 Place the soaked beans in a kettle or dutch oven with 4 cups water. Bring to a boil, cover and simmer until tender (about 1.25 hours). -- with the canned beans you don't have to deal with this... more expensive, but again, if you're in a hurry --
3Heat olive oil in a medium sized skillet. Add chopped onion, 5 crushed cloves garlic, cumin, salt, and carrot.
4 Saute over medium heat until the carrot is just tender. Add the rest of the crushed garlic and diced bell pepper. Saute until everything is very tender (10-15 mins). Add the sauteed mixture to the beans, scraping out every last morsel.
5 Stir in orange juice, black pepper and cayenne to taste, and diced tomatoes (optional).
6 Puree all or some of the soup in a blender and return to kettle. Simmer over very low heat 10-15 mins more. Serve topped with an artful arrangement of sour cream, cilantro and salsa.