Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           onion; chopped -- 1 large
   4      clove         garlic -- finely chopped
   2      tablespoons   vegetable oil
   1      pound         black beans -- dried
   2      cups          ham; smoked -- cooked, cubed
   6      cups          chicken broth
   2      tablespoons   red chiles -- ground
   2      tablespoons   cilantro; fresh -- snipped
   1      tablespoon    oregano leaves -- dried
   2      teaspoons     cumin -- ground
  28      ounces        whole tomatoes -- undrained
   1                    chipotle chile -- *
                        -----quick creme fraiche-----
     1/3  cup           whipping cream
     2/3  cup           dairy sour cream
                        -----garnishes-----
                        red bell pepper -- chopped

Preparation:

* Chipotle Chile should be one that has been canned in Adobo Sauce. Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except Quick Creme Fraiche and Bell pepper; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 1/2 hours. Pour 1/4 of the soup into food processor workbowl fitted with steel blade or into blender container, cover and process until smooth. Repeat with remaining soup. Serve with Quick Creme Fraiche and Bell Pepper. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.