Instructions: Clean beans, remove any debris, cover with water and soak overnight. Drain and rinse beans.

STOVETOP: place beans in large stock pot and covering with cold water. Bring to boil, lower temperature to low, cover and simmer 2-1/2 to 3 hours or until beans are very tender.

CROCKPOT: Or cook beans overnight or all day on low. Do not add salt - it makes the beans tough.

In a large skillet heat the oil of your choice, saute onion, cilantro, garlic, cumin, coriander, oregano, chili powder and red chilies until onion is tender. Stir in tomatoes, pepper, chicken broth and garlic to taste. Cook 5 minutes over medium heat, set aside.

Drain beans; cool and puree. Return to stock pot, add contents of skillet and stir well. Turn heat to medium and cook soup until heated through. Add additional broth if soup is too thick. Stir in brandy or sherry. Spoon soup into bowls. Garnish with freshly grated Parmesan cheese and cilantro.

Optional garnish:
* A tablespoon of sour cream on top of each bowl
* 1 tablespoon guacamole crudo (see recipe)

TIP: About Cooking Beans by Liz Caesar, Food Editor Jun 26 1997. Soak dried beans in two to three times as much water as beans. Remove any beans that float and any other debris. Soak overnight and bring to boil in the same water. Reduce heat and simmer ur til beans are tender.

If you have forgotten to soak overnight cover beans with cold water, bring to boil and simmer for 2 minutes. Let stand tightly covered for 1 hour before cooking until tender but not mushy. One test for done- ness is to blow on a few of your cooked beans in a spoon. If the skins burst, they are cooked.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.