3 whole cloves
2 medium to large onions, peeled and chopped into 1/2-inch dice
1 small to medium green sweet pepper, cut into 1/2-inch dice
1 small to medium red sweet pepper, cut into 1/2-inch dice
2 teaspoons kosher salt (optional)
24 oz water
1 Tbsp vegetable base
6 large garlic cloves, peeled and coarse chopped
3 bay leaves
2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
3/4 to 1 teaspoon fresh-ground black pepper
3 generous tablespoons tomato paste
3 15-ounce cans black beans, drained and rinsed (4.5 cups boiled black beans)
3 limes halved, or about 1/2 cup sherry, wine, cider or palm vinegar

Garnishes:
1 cup chopped mild onion
1/2 cup chopped fresh coriander
Hot sauce

1. Heat a 3-5-quart pot to medium heat and water sauté the peppers, cloves, onions, peppers, and salt (if using). Sauté until the vegetables are sizzling and there's a light brown coating on the bottom of the pan (vegetables need not brown, and take care not to let that glaze blacken).

2. Add a little of the broth along with the garlic, bay leaves, cumin, oregano, black pepper, and tomato paste. With a wooden spatula, scrape up the glaze as you simmer the mix on medium high for 3 minutes. Blend in the beans and the remaining broth. Adjust the heat so the soup bubbles gently. Cover the pot tightly, and cook for 20 minutes.

3. Stir in the juice from 2-1/2 limes, or 1/3 cup of vinegar. Taste soup for seasoning. Adjust salt and pepper, and add more lime or vinegar to your own taste.

4. Ladle the soup into bowls, topping each serving with a heaping tablespoon of chopped onion and a little fresh coriander. Have hot sauce on the table. For Cuban style, you could ladle the stew over rice.