Black Bean Bisque

• 1/2 lb smoked bacon, chopped
• 1 cup yellow onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, chopped
• 1 lb dried black beans, rinsed and soaked overnight
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 tomatoes, quartered
• 1 1/2 tablespoons chipotle chiles in adobo, chopped
• 1 1/2 teaspoons salt
• 1 tablespoon sherry wine vinegar
• 1/2 cup heavy cream

1. Cook bacon in a large Dutch oven until crisp. Reserve 2 tablespoons drippings in pan; drain bacon on paper towels and reserve for another use. Add onion, celery, and carrot, and cook 5 minutes or until vegetables are tender. Add 2 1/2 quarts water, black beans, and next 4 ingredients. Bring to a boil.
2. Reduce heat to medium and cook at a brisk simmer, skimmy any foam for 1.5 hours or until beans are tender. Add salt and vinegar during last 5 minutes. Remove from heat, and stir in cream. Puree with an immersion blender.

bacon, yellow onion, celery, carrot, black beans, ground cumin, chili powder, tomatoes, chipotle chiles, salt, sherry wine vinegar, heavy cream

Taken from www.food.com/recipe/black-bean-bisque-484413 (may not work)