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In a large, heavy saucepan, bring beans and 2 quarts of water to a boil. Boil briskly 2 minutes, then remove from heat and let stand, covered, for 1 hour. In a 5-quart Dutch oven, heat oil and saute onions, celery, carrot and garlic until soft, but not browned. Add remaining 1 quart of water, parsley, cayenne pepper, cloves, mustard and beans (with their liquid). Bring to a boil, cover, reduce heat and simmer for about 3 hours. Place about half of the beans with about 1 cup of the liquid from the soup in a blender or food processor; process until smooth. Return puree to Dutch oven. Reheat soup over medium heat. Stir in sherry. Garnish with nonfat plain yogurt and cilantro. Makes eight 1-cup servings.
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Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Ready-made fermented black bean sauce — instant stir-fry flavor
Ready-made black bean sauce — lobster, spare ribs, stir-fry