Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         pound         black beans -- soaked in water overnight 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.