1 1/2 c. black beans, soaked overnight 3 tbl. olive oil 1 stalk celery 1 lg. carrot 1 medium onion 20 oz. vegetable or chicken broth, plus water as needed 1 t. crushed red pepper 2 t. whole cumin 2 bay leaves 1/4 c. heavy cream 1/2 small lime, juiced salt to taste fresh cilantro

Process all vegetables in food processor until coarsely chopped or hand chop them. Saute in the olive oil until soft, about 10 minutes. Add beans, broth and spices. Add more water if needed to cover ingredients. Cover and simmer for 1 to 2 hours, periodically checking to make sure there is adequate liquid in the pot. Allow to cool slightly. Puree in small batches, adding it to a large serving bowl or additional pot. Drizzle in the cream and blend. Add in juice of 1/2 a lime, salt, and fresh cilantro to taste.