Name: Black Bean Soup
Cook time: 30 min
Total time: 11 hr (includes soaking beans)
Yield: Makes 6 to 8 servings
Ingredients: 1 1/2 cups dried black beans (10 oz), picked over and rinsed; 8 bacon slices (7 oz), chopped (1 cup); 1 small onion, cut into 1/4-inch dice (3/4 cup); 1/2 red bell pepper, cut into 1/4-inch dice (3/4 cup); 1 1/2 teaspoons chopped garlic; 1/2 teaspoon finely chopped seeded fresh jalape&241;o chile; 1 1/2 teaspoons dried oregano, crumbled; 1 Turkish or 1/2 California bay leaf; 1/2 teaspoon dried thyme, crumbled; 3 qt reduced-sodium chicken broth (96 fl oz); 3/4 teaspoon white pepper; 2 tablespoons chopped fresh cilantro; Accompaniments: sour cream and chopped fresh cilantro; Accompaniments: sour cream and chopped fresh cilantro

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Sarah T. Thibault of Lancaster, Pennsylvania, "I had the best black bean soup at Enchantment Resort in Sedona, Arizona. In fact, I had it for lunch every day during our stay. Could you please get the recipe? The soup's incredible!"

This is a brothy black bean soup with whole beans, unlike many thicker, heavier versions that are puréed. Serve it over rice if you're in the mood for a heartier main course.

Cooks' notes:

· To quick-soak beans, cover dried beans with 3 inches of cold water in a large saucepan. Bring to a boil and cook, uncovered, over moderate heat 2 minutes. Remove from heat and cover pan, then soak beans, covered, 1 hour. · Soup can be made 3 days ahead and cooled completely, then chilled, covered. Thin with water if desired when reheating.

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