Black Bean Soup Chipotlesmoke

Directions

Sort beans, discard stones.

Soak overnight, covered with 2 inches of water.

Drain the beans and rinse several times in cold water.

Set aside.

Place oil in large, heavy pot over medium heat, add onion, cook 15 minutes, or until wilted, adding the garlic during the last 5 minutes.

Add reserved beans, water, bay leaves, dried chili, cumin and oregano.

Gently bruise the cilantro sprigs. Tie them together and add to the pot along with 2 tablespoons chopped parsley.

Bring to boil, reduce heat to medium and simmer, uncovered for 1½ hours, reducing the heat if necessary.

Skim any foam that rises to the surface.

Discard the cilantro and bay leaves.

Remove 2 cups of the soup along with any garlic pieces and puree.

Stir the purée back into the soup.

Season with salt and pepper.

Add bell pepper, sugar, sherry, lime juice and 2 tables of parsley and the chopped cilantro.

Cook for 30 minutes. Serve in bowls over rice, with lime, a drizzle of sherry, some sour cream.