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1
Tear, break, or use scissors to cut the anchos into small strips or pieces.
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2
Combine them with the beans in a large bowl and add enough water to cover by 1 inch.
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3
Let soak for at least 6 hours or overnight.
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4
Pour the oil into a 3-quart saucepan over medium heat.
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5
When the oil starts to shimmer, add the carrot, celery, shallots, garlic, cinnamon, and allspice.
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6
Reduce the heat to medium-low, cover, and cook the vegetables slowly until they start to become tender, about 10 minutes.
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7
Add the beans, chiles, their soaking liquid, and enough water to cover the beans by 1 inch.
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8
Increase the heat to high to bring the contents to a boil.
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9
Then decrease the heat to low so that the liquid is at a bare simmer.
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10
Cover and gently cook until the beans are very tender, 1 to 2 hours, depending on the age of the beans.
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11
Add the salt, cook for a few more minutes, then let cool for 10 to 15 minutes.
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12
Use a handheld immersion blender to puree the soup, then taste and adjust the salt if needed.
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13
(Alternatively, you can puree it in a blender or food processor.
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14
If you are using a blender, be sure to remove the center cap on the lid and cover with a dish towel to let steam escape, and work in small batches to avoid splattering the soup.)
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15
Divide it into 4 portions and use immediately, refrigerate for up to 1 week, or freeze in small containers or heavy-duty freezer-safe resealable plastic bags, pressing as much air out of the bag as possible before sealing.
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16
It will keep frozen for several months.
