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6 TO 8 SERVINGS DAIRY-FREE
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Rather than preparing a stock beforehand, this one is made fresh with an orange rind studded with cloves, a bouquet garni and kombu, that helps soften the beans and makes them more digestible.
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The flavorful base is seasoned with a blend of Latin spices and topped with a tangy cilantro-flavored cream.
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In large pot, combine beans and cool water to cover.
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Let stand at least 4 hrs or possibly overnight.
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Throw away soaking water, rinse beans and return to pot.
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Peel 4-inch strip of orange peel and stud with cloves; add in to beans.
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Squeeze orange; set juice aside.
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Make bouquet garni: Wrap bay leaf and cilantro stems in square of cheesecloth; tie with kitchen string.
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Add in to beans along with carrot, kombu, 1 tsp.
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oregano and 8 c. cool water and bring to a boil over high heat.
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Reduce heat to medium-low, cover partially and simmer 1 hour.
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Meanwhile, in large skillet, heat oil over medium heat till warm but not smoking.
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Add in cumin, coriander, chili pwdr and cayenne and cook, stirring, till fragrant, about 2 min.
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Stir in onion, garlic, salt and remaining 1/2 tsp.
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oregano and cook 10 min.
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After beans have cooked 1 hour, remove orange peel and bouquet garni.
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Stir onion mix, tamari and vinegar into soup, cover partially and simmer till beans are tender, about 30 min.
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Remove soup from heat and stir in reserved orange juice.
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Transfer to blender or possibly food processor (in batches if necessary) and puree, or possibly puree directly in pot with immersion blender.
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Let stand, covered, at least 30 min before adjusting seasonings.
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Rewarm over low heat, thinning with additional water (up to 2 c.) as needed.
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Ladle soup into bowls and swirl in Cilantro Cream.
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Garnish with cilantro and serve.
