Add black beans, water, the dried chipotle chili, onions, garlic, and the bay leaf in a large oven proof pot.
Place the pot on the stove on medium heat. Once, ingredients are brought to a simmer, place the cover on the pan and put it in the oven.
Cook in the oven for 1 hour. After an hour, add freshly ground pepper and (optional) salt, enough to taste. Then, place the cover back on the pot and put it back in the oven for 30 minutes.
After 1 hour 30 minutes (total) of baking in the oven, remove the pot and place it on the stove. Using a long, large spoon, remove the chipotle chili, and bay leaves.
Using an immersion or regular blender, puree the beans enough to make a creamy, but still chunky mixture.
Turn the heat on and bring the soup to a simmer. If mixture begins to thicken, add and stir in small amounts of water at a time.
Serve with a dollop of Greek yogurt or low fat sour cream, and shaved parmesan. Enjoy!