8 oz. dried black beans
4 cups water
2 ripe plums
1/2 tsp. Better Than Bouillon Beef Base
2 oz. low sodium soy sauce
8+ oz. stock
2 oz. fortified wine
dash of marjoram, black pepper, sea salt

Place dried black beans in water, and boil for 2 minutes. Set aside for a one hour rest. Rise and drain beans. Add fresh water and cook beans on medium heat until tender. Rinse beans and set aside.

Cut plums in half, put in microwave with a splash of water for three minutes.

Put beans and plums in food processor and puree. Add balance of ingredients, and heat on medium for 15 minutes, adjusting density with additional stock if necessary.

Put in glass jars, seal tightly, and store in refrigerator for weeks.

Submitted by: Richard Pressl