• 2 tablespoons olive oil
• 2 carrots, peeled and chopped
• 2 onions, peeled and chopped
• 4 garlic cloves, minced
• 1 cup red wine
• 1 jalapeño pepper, seeded and chopped
• 1 pound dry black beans
• 2 quarts mild vegetable or chicken stock
• 1 tablespoon dried oregano, preferably Mexican
• 2 bay leaves
• 1 tablespoon kosher salt
• 1 T ground cumin
• 1 T ground coriander
• 1 teaspoon ground black pepper
•  Red wine vinegar, to taste

possible garnishes

• 1 small red onion, peeled and thinly sliced
•  Freshly squeezed juice of 2 limes
•  Salt
•  Sour cream or cheve
•  Whole cilantro leaves
•  Sliced avocado

1. soak black beans the day before cooking the soup
2. In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
3. Pour in wine and let simmer until pan is almost dry and vegetables are coated. This can take approximately 15 minutes Add chopped jalapeño and cook, stirring, just until softened, 2 minutes.
4. Add rinsed beans, stock, oregano and bay leaves and ground cumin and coriander, salt and pepper. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours.
5. Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits. Add red wine vinegar to taste. 2 T seemed just fine.

When serving top with garnish.