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Quick Black Bean Soup

Yield: 6 Servings

Ingredients and directions for this recipe

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

GARNISHES
Sour cream
Grated muenster cheese
-=OR=- Monterey Jack cheese
Chile pequins; -=OR=- other
-Small dried Red Chiles

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.

See also:
Previous recipe Quick Bistro-style Steak
Next recipe Quick Blueberry Muffins

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