Instructions: Soak beans in water to cover 24 hours, changing water at least 2 times. Drain beans and place in 12-quart pot along with onions, garlic, cumin, coriander, oregano, cinnamon, water and chiles. Bring to boil over high heat. Reduce heat to moderate and simmer 1 hour until beans are tender. Remove from heat and cool to room temperature.

Add chicken stock and cilantro and mix well. Using blender, puree soup in batches until smooth. Return to pot and bring to boil over high heat. Reduce heat to moderate and simmer 20 to 25 minutes, stirring occasionally, until soup is thick and aromatic.

Season with salt and pepper. Ladle into large bowls, drizzle each with a little crema and garnish with small sprig of cilantro. Serve immediately.

This recipe yields 6 to 8 servings.

Comments: Serve with warm corn tortillas or Italian bread. To easily chop the dried chiles into small pieces, use kitchen scissors instead of a knife. Mexican crema is available at Latino markets; sour cream may be substituted.

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