---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Meats, Vegetables, Mexican
       Yield: 8 servings
       1 c  Onion; Chopped, 1 Large
       4 ea Clove Garlic; Finely Chopped
       2 T  Vegetable Oil
       1 lb Black Beans; Dried
       2 c  Ham; Smoked, Cooked, Cubed
       6 c  Chicken Broth
       2 T  Red Chiles; Ground
       2 T  Cilantro; Fresh, Snipped
       1 T  Oregano Leaves; Dried
       2 t  Cumin; Ground
      28 oz Whole Tomatoes; Undrained
       1 ea Chipotle Chile; *
 ----------------------------QUICK CREME FRAICHE----------------------------
     1/3 c  Whipping Cream
     2/3 c  Dairy Sour Cream
       1 x  Red Bell Pepper; Chopped
   *  Chipotle Chile should be one that has been canned in Adobo Sauce.
   Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is
   tender.  Stir in remaining ingredients except Quick Creme Fraiche and Bell
   pepper; heat to boiling.  Boil 2 minutes; reduce heat.  Cover and simmer
   until beans are tender, about 2 1/2 hours.  Pour 1/4 of the soop into food
   processor workbowl fitted with steel blade or into blender container,
   cover and process until smooth.  Repeat with remaining soup.  Serve with
   Quick Creme Fraiche and Bell Pepper.
   Gradually stir whipping cream into sour cream.  Cover and refrigerate up
   to 48 hours.