1 pound dried black beans 2 tablespoons extra virgin olive oil 1 large clove garlic -- crushed 3 quarts water -- (see note) 2 bay leaves 1 small dried red chipotle chili pepper 2 tablespoons ground cumin 1 tablespoon dried oregano 4 sprigs cilantro -- large, whole 4 tablespoons flat leaf parsley -- chopped salt and pepper 1 red bell pepper -- 1/4-inch dice 2 tablespoons brown sugar 2 tablespoons dry sherry 2 teaspoons fresh lime juice 1/4 cup cilantro -- chopped cooked rise lime slices sour cream [1] Sort beans, discard stones. Soak overnight, covered with 2 inches of water. Drain the beans and rinse several times in cold water. Set aside. [2] 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. [3] Add reserved beans, water, bay leaves, dried chili, cumin and oregano. Gently bruise the cilantro sprigs. Tie them together and add to the pot along with 2 tablespoons chopped parsley. [4] Bring to boil, reduce heat to medium and simmer, uncovered for 1 1/2 hours, reducing the heat if necessary. Skim any foam that rises to the surface. [5] Discard the cilantro and bay leaves. Remove 2 cups of the soup along with any garlic pieces and puree. Stir the puree back into the soup. Season with salt and pepper. [6] Add bell pepper, sugar, sherry, lime juice and 2 tables of parsley and the chopped cilantro. Cook for 30 minutes. Serve in bowls over rice, with lime, a drizzle of sherry, some sour cream. Chipotles -- Dried. Rehydrate the way we do dried tomatoes. Pickled. Big-green ones are a new variety (ap 96) Note: For extra flavor, a low or no sodium broth may be used instead of or for some of the water.
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