Schenectady Synecdoche

• 1 c black beans, soaked
• 7 c broth
• 1 T vegetable oil
• 1 lg onion, minced (1 c)
• 1 lg clove garlic, minced (1 t)
• 1/4 c diced celery
• 1/2 c finely diced carrots
• 3/4 t crushed cumin seed
• 1/4 t freshly ground black pepper
• 1/4 t salt

Drain the soaked beans, add the broth, bring the beans to a boil, reduce the heat to low, and simmer the beans, partially covering the pan, for 2 to 3 hours or till the beans are thoroughly cooked.

In a heavy skillet, heat the oil, add the onion and garlic, and cook them, stirring, over low heat till they are transparent. Add the celery and carrots and cook the mixture, stirring, for a few minutes longer. Add the vegetables to the beans.

Season soup with cumin, pepper, and salt, and simmer for another 30 minutes.
Puree the soup in a blender, food processor, or food mill.

Serve hot, garnished with a dollop of plain yogurt.