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1 (16-ounce) package (about 2 1/2 cups) dried black beans

6 bacon slices, chopped

2 celery ribs, finely chopped

1 large onion, finely chopped

2 medium carrots, finely chopped

10 cups chicken broth

1 large tomato, seeded and chopped

1/2 cup (packed) chopped fresh cilantro

1 1/2 tablespoons finely minced garlic

1 jalapeño chili, minced

1 tablespoon red wine vinegar

2 teaspoons ground cumin

1 teaspoon ground coriander

2 teaspoons salt, or to taste

Freshly ground pepper to taste

Cilantro-Lime Cream:

1 cup sour cream

1 1/2 tablespoons fresh lime juice

1/2 cup (packed) chopped fresh cilantro

Salt and freshly ground pepper to taste

Additional chopped fresh cilantro for garnish

Additional chopped tomato for garnish

1. Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well.
2. Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion and carrots and cook until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, garlic, jalapeño, vinegar, cumin and coriander. Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours. Add salt and pepper to taste.
3. Mix sour cream, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper.
4. To serve, ladle soup into bowls. Place a dollop of the Cilantro-Lime Cream on top of soup. Garnish with additional chopped cilantro and chopped tomato.

Serves 8.

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