Black Bean Bisque - cooking recipe

Ingredients

1/2 lb smoked bacon, chopped
1 cup yellow onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
1 lb dried black beans, rinsed and soaked overnight
1 teaspoon ground cumin
1 teaspoon chili powder
2 tomatoes, quartered
1 1/2 tablespoons chipotle chiles in adobo, chopped
1 1/2 teaspoons salt
1 tablespoon sherry wine vinegar
1/2 cup heavy cream

Preparation

Cook bacon in a large Dutch oven until crisp. Reserve 2 tablespoons drippings in pan; drain bacon on paper towels and reserve for another use. Add onion, celery, and carrot, and cook 5 minutes or until vegetables are tender. Add 2 1/2 quarts water, black beans, and next 4 ingredients. Bring to a boil.
Reduce heat to medium and cook at a brisk simmer, skimmy any foam for 1.5 hours or until beans are tender. Add salt and vinegar during last 5 minutes. Remove from heat, and stir in cream. Puree with an immersion blender.