Directions

1. Make the soup Put the olive oil into a large, heavy hot or Dutch oven set over medium heat. When the oil shimmers, add the onion, jalapeño, and ½ teaspoon of the salt. Cook until the onions are soft and translucent, 5-7 minutes. Add the garlic, cumin, and cinnamon. Stir to combine and cook until fragrant, about 30 seconds.

2. Add the beans, orange juice, 2½ cups water, and the remaining ½ teaspoon of salt to the pot. Bring almost to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
3. Use an immersion blender to partially blend the soup, leaving some beans intact. (Alternatively, scoop about half the beans into a blender, place a towel over the top, and blend until smooth. Return the bean purée to the pot.) If the soup seems too thin, simmer uncovered until it starts to thicken, about 5 minutes more.
4. Remove the pot from the heat. Stir in the orange and lime zests and the black pepper. Taste and season with additional salt or black pepper, if needed.

5. Make the smoked paprika yogurt Put the yogurt, smoked paprika, lime juice, and ½ teaspoon salt into a medium bowl; stir to combine. Taste and add more salt or lime juice, if needed.

6. Serve Ladle the soup into bowls and top with a spoonful of the smoked paprika yogurt and a sprinkle of the Maras chile flakes.