Ingredients:

• 1 + 3/4 cups (1 can) cooked black beans, divided
• 2 cups vegetable or chicken broth
• 1 white or yellow onion, chopped
• 1/2 of a sweet red bell pepper (capsicum), diced
• 2 teaspoons avocado oil, coconut oil, or other cooking oil
• 2 teaspoons pure sesame oil
• 4 cloves fresh garlic, minced
• 1 teaspoon freshly grated ginger
• sea salt, to taste
• fresh cilantro and red bell pepper slices, for garnish, optional

Directions:

1. Into a large, heavy saucepan, pour both oils (sesame and cooking oil) and heat to medium.  Add onion and sauté until tender, about 2 to 3 minutes.  Stir in red pepper and ginger. Turn off heat and let cool slightly.
2. In a blender or food processor, purée 1 + 1/4 cups of the beans with the warm onion mixture, gradually adding up to 1 cup of broth if needed.  Transfer the blended beans back to the pan, add remaining broth, and heat over medium heat, stirring frequently.
3. Add remaining 1/2 cup of whole black beans and reduce heat to simmer.  Let simmer for 15 minutes or longer, stirring and adding liquid as needed.  Season with salt to taste.  To serve, ladle warm soup into bowls or cups and garnish with cilantro and red pepper slices.