2½ cups dried black beans

1 yellow onion

2 stalks celery

1 green bell pepper

1 cup chopped tomatoes

4 cloves garlic

1 tablespoon chopped cilantro

7½ cups water

1 cup (8 ounces) tomato sauce

6 tablespoons tomato paste

2 tablespoons lime juice

2 tablespoons red wine vinegar

1½ teaspoons cumin

1½ teaspoons chili powder

• Soak the beans overnight in cold water to cover, then drain.

• Chop the onion, celery, green bell pepper, and tomatoes. Finely chop the garlic and cilantro.

• In a large soup pot, add the beans and the water. Bring to a boil, reduce to a simmer, and cook for 1½ hours.

• Stir in all the remaining ingredients. Bring the mixture back to a boil, reduce to a simmer, and cook for an additional 30 minutes.

Serves 4

For a different flavor, substitute 2 tablespoons of balsamic vinegar for the 2 tablespoons of red wine vinegar.