In a medium sauce pan, sauté the onions, garlic and rosemary for 3 minutes or until soft.
Add the black beans, tomatoes, stock, ANGOSTURA® cocoa bitters, and a pinch of salt and pepper.
Stir and simmer for 15 to 20 minutes to develop the flavours.
Blend the soup in a blender until smooth, then return to the pan, add cream and butter, and reheat gently, but do not boil.