Pancho's Black Bean Soup

Ten years ago we went on a cruise trip to Mexico. On a stop in Cozumel, we shopped at a gift store named Pancho's that also had a cantina in the back (amazing food!). This recipe appears on the inside of a matchbook from the restaurant, and it is worth making!

1 1/2  lbs cooked black beans (1 lb uncooked bag), or two 14 oz cans

1 1/4 tsp ground bay leaves

1/4 tsp ground oregano

1/4 tsp ground cumin

2 minced garlic cloves

1 chopped jalapeno pepper

1/2 white onion, finely chopped

1 3/4 oz dry sherry

3 tbs olive oil

4 cans beef consommé

Mash beans slightly. In pot over medium heat, place olive oil, add onion, bay leaf, oregano, jalapeno pepper, garlic, cumin, and cook briefly until onion turns golden. Add consommé, stir, and add black beans. Bring pot to a gentle boil, stirring frequently to prevent the beans from sticking on the bottom. Add sherry slowly as you stir, salt and pepper to taste, and turn off heat. Garnish with a side plate of diced tomatoes and onions. Serve with garlic buttered and toasted French roll.