Ouisie's Black Bean Soup

1 pound black beans, dry
1 yellow onion, peeled, cored and cut in 6 wedges
4 whole cloves, stuck into one of the onion wedges
1 large clove of garlic, with a toothpick stuck through
it so you can remove it easily
2 bay leaves
3 cups chicken broth, fresh, canned or dehydrated
(taste whichever you choose and salt accordingly)
2 Tbs cumin seeds
1 Tbs olive oil
3 carrots, washed but not peeled, and chopped
3 celery stalks and leaves, washed and chopped
3 cloves garlic, peeled and finely chopped
1 Tbs thyme, dry
1/2 tsp chili flakes
6 Tbs sour cream, preferably at room temperature and
stirred so it spoons nicely
Fresh cilantro, washed and spun dry
Green onions, finely chopped
Wide juicy lime wedges

The night before, wash the beans thoroughly in a colander
and pick out the rocks and earth and the occasional
malformed specimen. Place them in a bowl, with enough
fresh, cold water to cover them by 3 inches, and set
aside. The next day, drain the beans and put them in a
large soup pot. Cover with cold water and turn the burner
on low. As the beans heat, foam will rise to the surface;
skim this off with a large cooking spoon, and repeat
until all the foam is gone. (Don't let the pot boil,
because if you do the skins will start to slip off and
the beans won't hold their shape well as they cook.)

Add the onion wedges, the garlic, and the bay leaves.
Simmer, stirring occasionally and adding water when the
liquid gets low. When the beans are tender (this takes
from one to three hours), remove the onion wedges and
garlic. Now spoon out half of the beans, allow to cool,
and puree in a food processor with the chicken broth.
Return the mixture to the pot. Add salt to taste and
simmer while you prepare the vegetables.

Toast the cumin seeds in a non-oiled saute pan and grind
them with a mortar and pestle or in an electric spice-
grinder. Heat the oil in the same pan and cook the
carrots, celery, and garlic until translucent. Add the
cumin, thyme and chili flakes, and stir. Add the
vegetables to the bean pot, deglaze the pan with a little
dry Vermouth or water, and add this liquid to the beans
also. Check the seasoning, simmer another 10 minutes, and
your soup is ready.

Serve the soup in heated bowls so that even the last bite
will be warm. Top each serving with a teaspoon of Sour
cream, chopped green onion and cilantro, and add a lime
wedge on the side for squeezing into the soup. (Be sure
to instruct your guests to do this, or they'll miss a
big part of the subtle taste.






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