Last night for dinner this is what the mister ate: a piece of ham with a side of mashed potatoes, no butter, just salt, and some CANNED green beans. He was in Heaven. Practically licked his plate clean. Said it was some of the best food I've ever made. Freak. The night before I served him something delectable...a delicious bowl of made-from scratch-with-love Black Bean Soup...and he took one look at it and said, "Can't I ever just get a piece of ham and some freakin' green beans?" 
He ate the entire bowl of soup - even had seconds - he's not an idiot, he does know good food when he tastes it - it's just that his taste buds rule his mind - they're timid, afraid of flavor and definitely resist the urge to tingle with pure joy...that's my take on it, I mean, what else could it be? Who wouldn't want something absolutely incredible to eat over canned green beans?!? I made this soup for my book club lunch, and it got rave reviews...I could live on it - happily - for years on end.
This recipe has been in my collection for a while, I have a couple of black bean soup recipes that I love, but this one is the coup-de-group, as the mister would say...alas, he is not a linguist either but this soup is the coup-de-grace...the be-all-end-all of black bean soups. Trust me.
Black Bean Soup With Cilantro-Lime Sour Cream - Adapated from Bon Appetit, March 1997
(Over the years I've made a few changes, like not using dried beans but canned, to save time and I prefer to use Sherry instead of red wine vinegar and I also use more bacon because, well, I love it!)
5 cans (15 oz.) black beans, rinsed and drained
1 lb. bacon, chopped
3/4 cup finely chopped celery
3/4 cup finely chopped onion
3/4 cup finely chopped carrots
3/4 cup finely chopped leeks
10 cups canned chicken broth
1 large tomato, chopped
1 cup chopped fresh cilantro
1/3 cup chopped fresh parsley
1 1/2 tablespoons garlic, minced
1 jalapeno chili, minced, seeds removed
1 tablespoon (or two!) of sherry
2 teaspoons ground cumin
Cilantro-Lime Sour Cream:
3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
1/4 cup chopped fresh cilantro
Cook bacon in heavy large pot over medium heat until done, about 8 to 10 minutes. Do not drain drippings. Add celery, onion, carrots and leeks and saute until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, cilantro, parsley, garlic, jalapeno, sherry and cumin. Bring to boil. Reduce heat to medium-low, cover and simmer soup for 30 minutes or until vegetables are tender, stirring occasionally.
If you have an immersion blender, process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. (If you don't have an immersion blender, for Heaven's sake, go out and treat yourself to one - they are amazing! In the meantime, working in batches, transfer soup to a blender and process until slightly chunky and pureed.) Ladle soup into bowls. Place dollop of sour cream mixture atop soup. 
"A full belly makes a dull brain; the muses starve in a cook's shop." Poor Richards Almanac
