Spicy Black Bean Soup Base

• 2 dried ancho chiles, stemmed and seeded (may substitute guajillo or New Mexico chiles)
• 1/2 pound dried black beans (1 heaping cup)
• 2 tablespoons extra-virgin olive oil
• 1 carrot, peeled and cut into 1/2-inch cubes
• 1 celery stalk, cut into 1/2-inch cubes
• 2 shallot lobes or 1/2 small onion, cut into 1/2-inch cubes
• 1 plump clove garlic, chopped
• Pinch of ground cinnamon
• Pinch of ground allspice
• 1/2 teaspoon kosher or coarse sea salt, plus more as needed

1. Tear, break, or use scissors to cut the anchos into small strips or pieces.
2. Combine them with the beans in a large bowl and add enough water to cover by 1 inch.
3. Let soak for at least 6 hours or overnight.
4. Pour the oil into a 3-quart saucepan over medium heat.
5. When the oil starts to shimmer, add the carrot, celery, shallots, garlic, cinnamon, and allspice.
6. Reduce the heat to medium-low, cover, and cook the vegetables slowly until they start to become tender, about 10 minutes.
7. Add the beans, chiles, their soaking liquid, and enough water to cover the beans by 1 inch.
8. Increase the heat to high to bring the contents to a boil.
9. Then decrease the heat to low so that the liquid is at a bare simmer.
10. Cover and gently cook until the beans are very tender, 1 to 2 hours, depending on the age of the beans.
11. Add the salt, cook for a few more minutes, then let cool for 10 to 15 minutes.
12. Use a handheld immersion blender to puree the soup, then taste and adjust the salt if needed.
13. (Alternatively, you can puree it in a blender or food processor.
14. If you are using a blender, be sure to remove the center cap on the lid and cover with a dish towel to let steam escape, and work in small batches to avoid splattering the soup.)
15. Divide it into 4 portions and use immediately, refrigerate for up to 1 week, or freeze in small containers or heavy-duty freezer-safe resealable plastic bags, pressing as much air out of the bag as possible before sealing.
16. It will keep frozen for several months.

ancho chiles, black beans, extravirgin olive oil, carrot, celery stalk, shallot, clove garlic, ground cinnamon, ground allspice, kosher

Taken from www.epicurious.com/recipes/food/views/spicy-black-bean-soup-base-382515 (may not work)