Black Bean Country SoupYield: 20 portions
3 oz. bacon, sliced
In soup pot over medium heat, cook bacon until brown; remove; reserve. Cook onion, celery and leeks in bacon fat until tender. Add carrots and garlic; cook briefly to develop flavor. Add spices, bouquet garni, beans and stock. Add salt and bacon; bring to boil. Reduce heat; cook at slow simmer until beans are tender, about 1-1/2 hours, adding water if necessary. Discard bouquet garni; add lime juice and cilantro, and a dollop of sour cream or crème fraiche.
Pair with Ferrari-Carano Zinfandel.