Personalized Chef Aprons and More!
Rinse and sort though black beans, discarding any
that are shriveled
or discolored. Place beans in a large stockpot. Cover beans with
water and refrigerate to soak overnight. Drain beans and return to
stockpot. Add stock and heat to boiling.
Meanwhle, heat olive oil over medium-high heat
in a large skillet.
Add onion, carrot, celery and garlic and saute until tender,
approximately 5 minutes. Add to stockpot along with oregano, thyme,
bay leaf and cayenne pepper. Cover stockpot and reduce heat to simmer
for 3 to 4 hours.
Transfer soup to blender or food processor and
puree to desired
thickness. Just before serving add lime juice and garnish with a
sprig of fresh cilantro, if desired. Add salt and pepper to taste