Black Bean Soup: Serves 6

2 medium onions, peeled and coarsely chopped
4 tbsp. extra virgin olive oil
4 cups cooked beans with bean juice
1 quart beef or chicken stock
½ cup sherry
4 cloves garlic, peeled and mashed
1 tsp. ground cumin
1 tsp. dried oregano
¼ to ½ tsp. red chile flakes
¼ cup fresh lime juice
sea salt and fresh black pepper
chopped cilantro for garnish
finely chopped green onion for garnish

Saute onions gently in olive oil until tender. Add beans, sherry and stock, bring to a boil and skim. Add cumin, oregano, garlic and chile flakes and simmer about 15 minutes. Puree soup with a handheld blender. Reheat and add lime juice. Season to taste.

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