Cuban-Style Black Bean Soup

Soak beans in a bowl of water overnight. Drain, rinse and set aside.

Place olive oil in a large stockpot over medium high heat. Add garlic and onion. Sauté 7-8 minutes. Add celery, red bell pepper and TABASCO^® Sauce. Cook another 5 minutes. Add beans and chicken broth. Bring to a boil. Reduce heat and simmer uncovered for about 1 1/2 hours. Add key lime juice, cilantro, sherry, oregano, cumin and black pepper. Continue simmering until beans are tender, about 30 more minutes.

Puree 1/2 of soup in a food processor or with an immersion blender. Combine with other half. Divide into 8 bowls and serve each with a dollop of sour cream.