1 lb black beans
1/4 cup sunflower oil; or vegetable oil
1/2 lb bacon
4 medium onions; chopped
3 cloves garlic; minced
3 medium carrots; diced
28 oz tomatoes; canned
1/4 tsp cayenne
2 tsp cumin; ground
3 quart chicken broth
3/4 cup wine; white or red
1 quart water

1. Wash black beans, cover with water and allow to soak overnight; rinse, drain and set aside.

2. Pour oil into a large soup pot. Add bacon, onion, and carrots. Cook at high simmer until vegetables are soft, about 15 minutes Add garlic and cook another 1 to 2 minutes

3. Add beans, seasonings, broth and water to soup pot. Bring to a boil, reduce heat, cover and simmer 2 1/2 to 3 hours.

4. Let soup cool, put 1/3 of soup through blender until smooth.

5. Return to soup pot, add wine and reheat on low about 45 minutes.

Ladle into bowls and serve.