1 1/2 c. dried black beans, washed

Soak overnight in 4 1/2 cups water. 1-2 carrots, slivered 1 lg. onion, chopped 2 tbsp. oil

Saute until tender. Add 2 1/2 cups water to vegetables and add vegetables to soaked beans (retaining bean water). (Total 7 cups water)

Add: 2 tbsp. cilantro (coriander leaf) 1 tbsp. cumin 2 tbsp. Tamari Juice of 1 lemon

Simmer over low heat until beans are tender (1 1/2 - 2 1/2 hours). Remove bay leaves. Remove 1-2 cups of beans only and mash with fork. Return to soup. (This thickens the soup.)

Options: Add 1 tsp. hot pepper sauce, sea salt and/or fresh ground pepper. Garnish with chopped scallions.