Quick Black Bean Soup

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Dry black beans - rinsed and soaked
6		Hrs or overnight
1		Onion - diced (small)
1		Garlic clove - finely chopped
1/2		Chipotle chile - minced -or-
1 tablespoon	15ml	- smoked chile salsa
16 oz	454g	Canned peeled tomatoes - chopped, juice reserved
1/2		Cilantro
		Garnishes
		Sour cream
		Grated muenster cheese - =or=- Monterey Jack
		Chile pequins - -=or=- other
		Dried red chiles

Recipe Instructions

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.

Source:
Susan Feniger and Mary Sue Milliken

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