Place the beans in the pot with oil, onion, ginger, spices, tomatoes, broth and lime juice. Pressure cook for eight minutes at 15 PSI and use natural release method, OR simmer stove top for about an hour or until beans are soft.Meanwhile, combine sour cream, cumin, cardamom and hot sauce (to taste). When the soup is safe to handle, blenderize a portion of it to make a thick, textured soup. You can use an immersion blender, food processor, or traditional blender for this step. Serve soup with a dollop of the seasoned sour cream, plus lime wedges, avocado and red onion for garnish.