Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  black beans -- soaked in water
                        -- orernight drained
  2                     bay leaves
  2                     onions -- chopped
  4             cloves  garlic -- minced or pressed
  1 1/2      teaspoons  cumin powder
  1 1/2      teaspoons  oregano
  1              pinch  cayenne pepper
  2          teaspoons  vegetable oil
                        salt -- to taste (optional)
  2        tablespoons  dry sherry -- or red wine vinegar
  2          teaspoons  lime juice
  2          teaspoons  brown sugar

Preparation:

Combine beans and bay leaves with 3 quarts water in large pot; bring to boil, reduce heat and simmer 1 1/2 hours or until beans are tender; remove bay leaves and reserve. Saute onions, garlic, cumin powder, oregano and cayenne pepper in oil in nonstick pan over medium high heat until onions are tender; add to beans. Puree about half of soup mixture in food processor or blender; return to pot. Warm over medium heat, stirring occasionally. Season with salt. Stir in sherry, lime juice and brown sugar. Serve with garnishes*, if desired. *Garnishes: plain low fat yogurt, sliced red pepper or radishes, lime slices, minced cilantro or parsley.

Nutritional Information:

181 Calories (kcal); 2g Total Fat; (8% calories from fat); 10g Protein; 32g Carbohydrate; 0mg Cholesterol; 4mg Sodium