6 c. cooked black beans
3 c. broth (chicken or beef)
1 tsp. cumin
1/2 stick butter
salt
limes
sour cream
1/2 bunch green onions

Cook black beans as you would pinto beans. Puree 6 cups of the cooked beans. Blend beans with stock in a saucepan. Season with cumin, butter and salt to taste. Simmer 1 hour. Stir in juice of 1 lime and chopped green onions. Serve with sliced limes and sour cream. 4 servings.