Chilled Bean Soup

This soup comes as an inspiration from Mr. Nicholas Ali.  On a recent visit up to Ojai, Rob and I had the pleasure of enjoying this delicious lunch.  Rob usually doesn't really enjoy soups, and heaven forbid, a COLD soup, but he flipped out over this.  I decided to TRY and recreate it.  Now Nicholas is the spice king, so his definately had a greater depth of flavor, but I think I got the gist.

Start off by boiling some mixed beans.  The more variety the better!  I only had black beans and kidney beans.  I boiled them in some chicken stalk with onions, garlic, salt pepper, red pepper flakes for a kick and thyme untill they got very very soft and the flavors had really blended.  Once it cools down, puree it as finely as possible.  Top with sour cream, avocado, and cilantro if you have some (we didn't)  This lasted a few days and the best part is you don't have to reheat it.  Lots of room for improvising here!