Black Bean Soup Chipotle "Smoke"

Directions

1. 1. Sort beans, throw away stones. Soak overnight, covered with 2 inches of water. Drain the beans and rinse several times in cool water. Set aside.
2. 2. Place oil in large, heavy pot over medium heat, add in onion, cook 15 min, or possibly till wilted, adding the garlic during the last 5 min.
3. 3. Add in reserved beans, water, bay leaves, dry chili, cumin and oregano.
4. Gently bruise the cilantro sprigs. Tie them together and add in to the pot along with 2 Tbsp. minced parsley.
5. 4. Bring to boil, reduce heat to medium and simmer, uncovered for 1 1/2 hrs, reducing the heat if necessary. Skim any foam which rises to the surface.
6. 5. Throw away the cilantro and bay leaves. Remove 2 c. of the soup along with any garlic pcs and puree. Stir the puree back into the soup. Season with salt and pepper.
7. 6. Add in bell pepper, sugar, sherry, lime juice and 2 tables of parsley and the minced cilantro. Cook for 30 min. Serve in bowls over rice, with lime, a drizzle of sherry, some lowfat sour cream.
8. Chipotles, Dry. Rehydrate the way we do dry tomatoes. Pickled.
9. Big-green ones are a new variety (ap 96)
10. Note: For extra flavor, a low or possibly no sodium broth may be used instead of or possibly for some of the water.
11. NOTES : "If you miss the flavor of a ham bone, a canned chipotle chili can help."