2 c. black (turtle) beans
1/4 c. vegetable oil
1 chopped onion
3/4 c. chopped celery
2 cloves minced garlic
1 c. chopped carrots
16 c. water
3 to 6 tsp. ground cumin
1 tbsp. oregano
1 tsp. salt
1 1/2 tsp. fresh ground black pepper
1 to 2 tsp. liquid smoke
1/4 to 1/8 tsp. dry hot peppers
2 tbsp. unsalted butter
1/4 c. fresh lime juice
bay leaves

Garnish: minced parsley and cilantro, lemon and lime slices, and chopped hard-boiled egg.

Soak covered beans overnight. In large stock pot, sauté onion, garlic, celery and carrots to soften. Stir in beans, water, cumin, oregano, salt, pepper, bay leaves and 1 teaspoon of liquid smoke. Bring to a boil. Skim then simmer several hours until beans are mushy. Remove bay leaves. Use slotted spoon. Remove cup of soup beans. Puree remaining soup, then stir remaining unpureed beans back into soup. Add remaining seasonings to taste and stir in butter. Garnish with listed garnish.

Serves 12 to 16 people.