Ingredients

1 Whole Onion

2 Stalks of Celery

2 Cloves of Garlic

1 Bay Leaf

2 tsp Oregano

1 tsp Cumin

2 Cups of Dry Black Beans

2 Qts of Water

1/2 tsp Salt

1 Coarsely shredded Carrot

Juice of 1 lemon or 1/3 Cup of Sherry

Preparation

Cut Onion and Celery into pieces. Saute onion, celery and crushed garlic in 2 Tblspns of Olive Oil. Add Bay Leaf, Oregano, Cumin to sauteed vegetables. Simmer with Black Beans in 2 Qts of salted water for 2 1/2 hours.

Puree mix in blender. Add carrot and lemon/sherry.

If too thick add a little water. Bring to a boil then serve.