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1 cup dried black beans, soaked in water overnight
8 cups beef stock
1 cup water
1 beef oxo cube
2 tbsp olive oil
3 cloves garlic, crushed
1/2 onion, minced
1/2 red pepper, minced
1 stalk celery, minced
1/2 tsp ground cumin
1 tsp dry oregano
2 bay leaves
1 tsp pepper
salt
1/2 tsp cayenne
1/4 cup dry sherry
3 tbsp worcestershire sauce
1/2 lb potatoes, peeled, diced small
1/4 cup lemon juice
sourcream
Place the stock in a dutch oven with the oxo cube. Stir in the drained beans, and bring to a boil.
Simmer on low for 30 minutes.
Heat the oil in a large skillet. Saute the onion for 5 minutes. Add the garlic, red pepper, and celery and saute until tender. Stir in the cumin, oregano, bay leaves, pepper, cayenne, and 1 tsp salt. Add this mixture to the soup.
Pour in the sherry and the worcestershire sauce. Cook fro 30 minutes.
Add the potatoes and the cup of water and simmer for 20 minutes.
Serve with a dollop of sourcream.
Remove from heat and stir in the lemon juice. Check the seasoning.