- Reserve 1 cup of beans.

- Puree remainder of beans in blender or Cuisinart.

- In a soup pot or Dutch oven, over medium heat, saute the garlic in the olive oil, but do not burn.

- Add onion to garlic and saute, stirring, until translucent, about 4 - 6 minutes.

- Add celery and peppers to the onion/garlic mixture and saute with lid on pot until tender, about 8 minutes.

- Add water, pureed beans, whole beans, lemon juice and spices. Bring to a "bubbling simmer" and then turn heat down a little as you continue to simmer for 15 minutes.

- Serve with minced scallion as a topping.

-32 oz. (2 cans) black beans, rinsed.

- 1 Tbsp. olive oil.
- 2 cloves garlic, minced fine.
- 1 cup onion (1/2 large), minced fine.
- 2 cups celery (6 stalks), chopped fine.
- 1 1/2 cups green bell pepper (one large), chopped fine.
- 1 cup water.
- 4 Tbsp. lemon juice.
- 1 pinch (1/8 tsp.) cayenne pepper.

- 1 Tbsp. Southwestern Spice Blend (see recipe in TowneDigest.)

- 2 whole scallions, with tops, minced (for garnish.)