Cuban Lamb & Black Bean Soup

• 2 cups dried black beans
• 2 tbsp olive oil
• 1 lb boneless lamb shoulder, cut into 3/4-inch pieces
• 1 large red onion, finely chopped
• 2 cloves garlic, crushed
• 2 None stalks celery, trimmed and thinly sliced
• 1 tbsp ground cumin
• 1/2 tsp ground cayenne pepper
• 1 can (15 oz) crushed tomatoes
• 1/4 cup dry sherry
• 1/4 cup balsamic vinegar
• 1/4 cup coarsely chopped cilantro
• 2 None limes
• 4 None fresh small serrano chili peppers, seeded and finely chopped
• 1/3 cup white wine vinegar
• 1/2 cup sour cream

1. Place beans in a large bowl; cover with cold water. Let stand overnight; drain. Rinse under cold water; drain.
2. Heat half the oil in a large saucepan on medium-high heat. Cook lamb, in batches, until browned. Remove from pan.
3. Heat remaining oil in same pan on medium heat. Cook onion and garlic, stirring, until onion is soft. Add celery, cumin and cayenne; cook, stirring, until fragrant.
4. Return lamb to pan with 2 1/2 quarts water and tomatoes; bring to a boil. Reduce heat to low; simmer, covered, 30 mins. Add beans; simmer, covered, about 1 hour or until beans are tender. Stir in sherry and balsamic vinegar. Cool 10 mins.
5. Blend or process half the soup, in batches, until pureed. (Soup can be made ahead to this stage. Cover and refrigerate overnight.)
6. Return pureed soup to remaining soup in pan. Add cilantro; simmer until heated through. Season to taste.
7. Meanwhile, cut limes into wedges. Combine chili pepper and white wine vinegar in a small bowl. Serve soup accompanied by lime wedges, chili mixture and sour cream.

black beans, olive oil, lamb shoulder, red onion, garlic, stalks celery, ground cumin, ground cayenne pepper, tomatoes, sherry, balsamic vinegar, cilantro, limes, serrano chili peppers, white wine vinegar, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/33166 (may not work)