Cherokee Black Bean Soup

1 cup sliced leeks 1/3 cup oil
2 cloves garlic, crushed
2 lb canned black beans
1/2 cup water
11/8 tsp fresh ground pepper

Sauté the leeks in the oil in a large saucepan until golden.  Add garlic and half the beans with their liquid.  Mash the beans with a fork. Then add the rest of the beans with their liquid but do not mash.  Stir in the water, salt and pepper, and simmer, covered, for 40 minutes, stirring occasionally. Serve hot.