Black Bean Soup

You should know that Mark Bittman is a genius and an activist. His blog is one that I follow closely. I seldom follow his recipes but am often inspired by them and make my own. This recipe takes a long time but it's largely unattended. You could even make it in a slow cooker. Here is an exception with my own modifications;
1 Tbsp bacon fat
1 Tbsp canola oil
3 small onions, chopped
5 cloves garlic, minced
1 large can diced tomatoes
1 1/2 cups cold coffee (leftover from this morning)
1 Tbsp chili powder
1 Tbsp chipotle chili powder
2 Tbsp molasses
One cinnamon stick
1 pound dried beans, mostly pinto, with some black beans (I cleaned out my pantry) rinsed, then soaked for a few hours
Black pepper
Melt the fat and oil in a large pot with a tight-fitting lid over medium-high heat. When hot, add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for another minute.
Stir in the tomato, coffee, chili powders, molases, cinnamon, and beans and add water to cover. Bring to a boil, then lower the heat so the liquid bubbles steadily but not violently. Cover and cook, stirring occasionally, until the beans are beginning to soften, 30 to 40 minutes. Add a good pinch of salt and pepper.
Continue cooking until the beans are tender, anywhere from another 45 minutes to 1 1/2 hours. Taste and adjust the seasoning, adding more sugar, salt, or pepper.
Great with a dollop of sour cream or yogurt.