Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dry black beans
   3 1/2  cups          chicken stock -- or water
   2      tablespoons   olive oil
   1      cup           onion -- chopped
   3                    garlic cloves -- chopped
   1      large         carrot -- chopped
   1                    celery stalk -- chopped
   1      teaspoon      ground coriander
   1 1/2  teaspoons     ground cumin
     1/2  cup           orange juice
   1      tablespoon    dry sherry
     1/4  teaspoon      black pepper
     1/4  teaspoon      red pepper flakes
   1      teaspoon      fresh lemon juice
   1      teaspoon      salt -- or to taste

Preparation:

Rinse the beans. cover them with water and let soak overnight. Pour off liquid. Place in saucepan with 3 1/2 cups of stock. Sauté onion and next five ingredients in the oil and add to the soup. Bring to a boil, cover, simmer 1 1/2 hours over very low heat. When the beans are just about tender enough, add the last six ingredients and simmer another 10 minutes. Puree some of beans to thicken. Serve topped with sour cream or yogurt.