Black Bean Soup Chipotle"Smoke"
1 pound dried black beans
2 tablespoons extra virgin olive oil
1 large clove garlic -- crushed
3 quarts water -- (see note)
2 bay leaves
1 small dried red chipotle chili pepper
2 tablespoons ground cumin
1 tablespoon dried oregano
4 sprigs cilantro -- large, whole
4 tablespoons flat leaf parsley -- chopped
salt and pepper 1 red bell pepper -- 1/4-inch dice
2 tablespoons brown sugar
2 tablespoons dry sherry
2 teaspoons fresh lime juice
1/4 cup cilantro -- chopped
cooked rise lime slices sour cream
 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 1 1/2 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 puree 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.
Chipotles -- Dried. Rehydrate the way we do dried tomatoes. Pickled. Big-green ones are a new variety (ap 96)
Note: For extra flavor, a low or no sodium broth may be used instead of or for some of the water.