Black Bean Country Soup

3 oz. bacon, sliced
6 oz onion, diced
6 oz celery, diced
3 oz leeks, diced
8 oz carrots, diced
3 garlic cloves, peeled, ground
4 tsp cumin, ground
3 tsp coriander, ground
1/4 tsp red pepper
1 bouquet garni (recipe follows)
1 lb black beans, soaked
2 qt chicken stock
3 tsp salt
2 Tbsp lime juice
Garnish with cilantro, chopped
A dollop of sour cream or crème fraiche on top

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.

Bouquet Carni
Combine 1 tsp rosemary, 1 tsp peppercorns, 2 tsp oregano, 1 tsp fresh thyme and 1 bay leaf, tie securely in cheesecloth.

Pair with Ferrari-Carano Zinfandel.