Black Bean Soup Chipotlesmoke

• 1 pound black beans dried
• 2 tablespoons olive oil, extra-virgin
• 1 large garlic cloves crushed
• 3 quarts water
• 2 each bay leaves
• 2 tablespoons cumin ground
• 1 tablespoon oregano dried
• 1 each sweet red bell peppers diced
• 2 tablespoons brown sugar
• 2 tablespoons sherry dry
• 2 teaspoons lime juice

1. Sort beans, discard stones.
2. Soak overnight, covered with 2 inches of water.
3. Drain the beans and rinse several times in cold water.
4. Set aside.
5. 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.
6. Add reserved beans, water, bay leaves, dried chili, cumin and oregano.
7. Gently bruise the cilantro sprigs.
8. Tie them together and add to the pot along with 2 tablespoons chopped parsley.
9. Bring to boil, reduce heat to medium and simmer, uncovered for 1 1/2 hours, reducing the heat if necessary.
10. Skim any foam that rises to the surface.
11. Discard the cilantro and bay leaves.
12. Remove 2 cups of the soup along with any garlic pieces and puree.
13. Stir the puree back into the soup.
14. Season with salt and pepper.
15. Add bell pepper, sugar, sherry, lime juice and 2 tables of parsley and the chopped cilantro.
16. Cook for 30 minutes.
17. Serve in bowls over rice, with lime, a drizzle of sherry, some sour cream.

black beans, olive oil, garlic, water, bay leaves, cumin ground, oregano, sweet red bell peppers, brown sugar, sherry dry, lime juice

Taken from recipeland.com/recipe/v/black-bean-soup-chipotlesmoke-46100 (may not work)