Pinon-Mint Black Bean Soup

Soak beans overnight and drain. Transfer to a large soup pot, cover withfreshwater, boil for 5 minutes, then drain and rinse. Add oil, onion, leek andchile to the soup pot and saute briefly. Add beans and water. Bring to aboil,then simmer until beans are tender, about 1 hour. Add salt, then puree halfthe beans in a blender until smooth. Return puree to the pot, add yogurt andreheat, stirring in pinons and cilantro. Reserve some pinons for garnish,along with the mint. Ladle and serve.