Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Onion; Chopped, 1 Large 2 T Red Chiles; Ground
4 ea Clove Garlic; Finely Chopped 2 T Cilantro; Fresh, Snipped
2 T Vegetable Oil 1 T Oregano Leaves; Dried
1 lb Black Beans; Dried 2 t Cumin; Ground
2 c Ham; Smoked, Cooked, Cubed 28 oz Whole Tomatoes; Undrained
6 c Chicken Broth 1 ea Chipotle Chile; *

--------------------QUICK CREME FRAICHE-------------------------
1/3 c Whipping Cream 2/3 c Dairy Sour Cream

-------------------------GARNISHES------------------------------
1 x Red Bell Pepper; Chopped

* Chipotle Chile should be one that has been canned in Adobo Sauce.
~------------------------------------------------------
~----------------- Cook and stir onion and garlic in oil in 4-quart
Dutch oven until onion is tender. Stir in remaining ingredients
except Quick Creme Fraiche and Bell pepper; heat to boiling. Boil 2
minutes; reduce heat. Cover and simmer until beans are tender, about
2 1/2 hours. Pour 1/4 of the soop into food processor workbowl fitted
with steel blade or into blender container, cover and process until
smooth.
Repeat with remaining soup. Serve with Quick Creme Fraiche and Bell
Pepper. QUICK CREME FRAICHE: Gradually stir whipping cream into sour
cream. Cover and refrigerate up to 48 hours.

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