Place the beans in a medium pot and cover with water. Bring to a boil and simmer over low heat for about 40 minutes.

While the beans are cooking, quarter and core the bell peppers and Poblano pepper. Place them skin side up on a baking sheet, brush with a thin layer of olive oil (optional) and broil them until the skins are blackened.

Dice the onion and shallot and sauté them over medium heat in a dry pan until the onions caramelize.

De-glaze the onions with the red wine and transfer to the pot with the beans.

After the peppers have cooled a bit, scrape off the blackened skins, chop them coarsely and add to the pot of beans.

Add enough water to the pot (approximately 1 to 2 cups) to allow an immersion blender to puree the beans and peppers.

Add the smoked paprika, cumin, the juice of the lime, the sage and half of the cilantro to the pot and puree the mixture with the stick blender.

Add salt and black pepper to taste.

If the paprika gives the soup a bitter flavor, add a small quantity of brown sugar to adjust. If the soup seems a little too spicy, whisk in a bit of olive oil.

Dice the tomato and squeeze out the seeds. Add the remainder of the cilantro leaves and a dash of salt to the tomato and toss to combine.

Garnish the soup with a sprinkle of cheese, a sprig of cilantro, and a mound of chopped tomato in the center of the bowl.

Enjoy!