4 Servings 15 min Cook
4 1/2 Cup Canned Black Beans
1 Cup Water
1 Tbsp Red Wine Vinegar
1 Tbsp Lime Juice
1 Dash Salt
Purée black beans in batches in a blender (use caution if beans are hot) and transfer to a 2 1/2- to 3-quart heavy saucepan.
Stir in 1 cup water, red wine vinegar, lime juice, and salt to taste, then thin soup, if necessary, to desired consistency with additional water.
Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.
