Instructions: DIRECTIONS: (prep 10-15 mins; soak 2 hrs; cook 3 hrs): - - Rinse beans and sort. Soak overnight. Drain. Rinse. - - In an extra large saucepan place the black beans, chicken stock, bay leaves, onions, garlic, and carrots.

Simmer the ingredients for 2 to 3 hours, or until the beans are tender.

Remove the bay leaves. Add more chicken stock or water if needed. - - Strain the beans (reserve the liquid) and place them in a food processor.

Blend the beans, adding enough of the reserved liquid so that a thick, pureed consistency is achieved. - - Add the heavy cream, salt, and pepper.

Stir them in so that they are well blended. - - Garnish the soup servings with a dollop of sour cream. Sprinkle on the cilantro and the tomatoes.

Serves 8 to 10

NOTES : Ronald Guidone, owner and Executive Chef. Mangiamo serves contemporary, Northern Italian cuisine. [from Stromquist and Stromquist

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