Quick Black Bean Soup
Ingredients:
1 1/2
c
Dry black beans
- rinsed and soaked
- 6 hrs or overnight
1
sm
Onion; diced
1
Garlic clove; finely chopped
1/2
Chipotle chile; minced -OR-
1
tb
-Smoked Chile Salsa
16
oz
Canned peeled tomatoes
- chopped, juice reserved
1/2
bn
Cilantro
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GARNISHES ---------
Sour cream
Grated muenster cheese
-=OR=- Monterey Jack cheese
Chile pequins; -=OR=- other
-Small dried Red Chiles
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GARNISHES ---------
Method:
DRAIN THE BEANS and put them in a soup pot with enough cold water to cover by a couple of inches.
Bring to a boil and skim off the foam that rises to the surface; then add the onions and the garlic.
Lower the heat and cook until the onions are soft, about 15 minutes; add the tomatoes and their juice, the pureed chiles and half the cilantro and lightly salt.
Simmer until the beans are tender, an hour or so.
Occasionally give them a stir while they're cooking.
When done, taste for salt, stir in the remaining cilantro and garnish as desired.