So, first the beans. I took two types: red PINTO and black MEXICO TM Mistral. In General, the recipe was provided red beans, so you can use it only. I added more to expand the taste palette of black, she has a slight mushroom tinge on the palate. So the beans soak overnight, then pour fresh water, bring to a boil and boil for 1.5-2 hours. I'm doing this in a slow cooker, very convenient))

And this set of products, which we still need: olive oil, cream and lemon to serve, onion, garlic and spices with salt.

Onion and garlic we finely chop...

... and pepper, cumin and coriander chop.

Now slightly fry the pepper, cumin and coriander to release the fragrance at all, it must be done on a dry pan... well, there's the Eclipse, I first added oil)) so, fry the spices - ideally on a dry pan, then pour oil, add onion, fry until translucent, followed by garlic, slightly fry until we feel how loose the scent... and then fill it with beans, pour water, add the paprika, salt, oregano and mix everything together, bring to a boil and boil on low heat for 15 minutes. Also before cooking if desired you can add chili pepper)

Then use a blender to turn everything into a puree, in the course of adding some salt to your liking. Pour the soup into warmed plate, add a little lemon juice and cream, sprinkle with oregano and enjoy))