Courtesy of Heirloom Beans by Steve Sando

Serves 4

INGREDIENTS:

6 garlic cloves, unpeeled
2 Tablespoons extra virgin olive oil, plus more for drizzling
4 whole fresh or canned plum tomatoes, with juice
Salt
½ pound Black Valentine or Black Beans, cooked with reserved broth
½ medium yellow or white onion, chopped
1 jalapeno chili, chopped
1 medium carrot, peeled and chopped
1 ½ teaspoon cumin seeds toasted and ground
1 teaspoon dried oregano
½ teaspoon cayenne pepper
2 cups chicken or vegetable broth
Freshly ground pepper
Sour cream for garnishing
1 avocado, pitted, peeled and sliced for garnishing
Fresh cilantro leaves for garnishing

DIRECTIONS:

Preheat oven to 400 F.
Put the garlic cloves on a sheet of aluminum foil, drizzle with olive oil and wrap in foil. Put the tomatoes in the baking dish. If using fresh tomatoes, cut them in half and put them cut side down in the dish. Season with salt and drizzle with olive oil. Roast the tomatoes and garlic till soft, fragrant and brown about 20 minutes.
Meanwhile, put the beans and their broth in a soup pot and warm over low heat.
In a medium heavy skillet over medium-high heat, warm the 2 Tablespoons olive oil. Add the onion, chili, carrot and sauté till fragrant and beginning to caramelize about 10 minutes.
Add the cooked vegetables, cumin, oregano, cayenne, and chicken broth to the beans.
Peel the roasted garlic cloves. Chop the garlic cloves and tomatoes coarsely. Add the garlic and roasted tomatoes to the beans.
Season with salt and pepper to taste.
Bring to a simmer over medium-low heat and cook till the vegetables are soft and the flavors are blended, about 15 minutes.
Let the soup cool slightly. Transfer about half the soup to a blender. Blend until smooth.
Return to the soup to the pot, stir and adjust the seasoning.
Ladle the soup into warm bowls and garnish with sour cream, avocado slices and cilantro.