INGREDIENTS:

Yields 3 quarts

As needed olive oil
2 cups yellow onions, diced
½ cup red bell peppers, chopped
Half jalapeno, seeds removed
2 tablespoons garlic, chopped
1 Tablespoons cumin
1 Tablespoons oregano
3 fresh bay leaves
36 ounces canned organic black beans, rinsed
2 teaspoons sugar
1 Tablespoons Sherry Vinegar
2 teaspoons Salt
4 cups Chicken broth

METHOD:

Combine olive oil, onions, bell pepper, jalapeno, garlic, cumin, oregano, and bay leaves in a large stockpot over medium low heat, cover and sweat until onions are soft, do not allow to brown. Then add black beans, sugar, vinegar, salt and chicken broth. Bring to a simmer and cook for at least 30 minutes.

Puree in blender and pass through a fine mesh chinois. Garnish with roasted pepitas (pumpkin seeds), creme fraiche, and cooked, diced chorizo.

Courtesy of Mark Caldwell, Executive Chef Davis Estates