Ingredients

1/8 cup vegatable oil

1/2 medium onion, chopped

1/8 cup garlic, large minced

1/2 jalapeno pepper, seeded and finely minced

1 cup white wine

1/8 cup tomato paste

1/2 tbs salt

1/2 tbs cumin

1/2 tsp cayenne pepper

1 tbs chili powder

2 cups water

3 cups black beans, soaked in water then drained

1.5 large tomatoes, diced

Garnish: cilantro, scallions (and sour cream or creme fraiche if you like)

Preparation

  1. In large, heavy pot, saute onions, garlic and jalapenos in oil over medium-high heat until onions are soft, about 5 minutes.
  2. Add wine and simmer about 5 minutes, stirring occasionally to loosen bits from bottom of pan.
  3. Add all remaining ingredients (except garnishes) and simmer for 1 to 2 hours.
  4. Puree 3/4 of the soup in food processor, leaving out 1/4 of the chunky part. Combine and re-heat in pot.
  5. Ladle into bowls and add garnishes.