6
Easy
15 minutes, plus overnight
1 1/2 to 2 hours
Sweat the onions, garlic, peppers, celery and bay leaves in a little oil until soft and slightly golden.
Dry-roast the spices and grind.
Add the spices to the vegetables and continue sweating. Season to taste.
Add the drained beans, stir well, then add the stock. Cook for 1½ to 2 hours, or until the beans are soft.
Adjust the seasoning and acidity with lemon juice, if necessary. Blend until smooth, then pass through a fine sieve.
Serve the soup topped with a spoonful of salsa cruda.
