Ingredients 1 (15-ounce) can of black beans, including liquid 2 glugs (about 3 tablespoons) of Symbiosis Tempranillo 1 teaspoon of Better than Bouillon vegetable broth 1/2 teaspoon Italian red pepper 2 cloves garlic, one whole, one pressed or minced 1 California Bay leaf 1 small sprig of fresh marjoram Orange zest
Add black beans, wine, broth (mixed with water),bay leaf, Italian red pepper, one whole clove of garlic and marjoram to a large pot over low heat. Simmer 5 to 10 minutes. Remove bay leaf and marjoram stem. Blend until smooth or use a potato masher if you want to keep some whole beans but still have a creamy soup.
Add orange zest to taste and remaining pressed or minced garlic. Optionally, add more wine, water, salt or red pepper to taste. Serve with a dollop of sour cream and crusty bread and a glass of Symbiosis Tempranillo.