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| RECIPE FOR QUICK BLACK BEAN SOUP |
Title: Quick Black Bean Soup
Category: Vegetarian
Serves: 6
Ingredients:
| 1.50 | c | Dry black beans | | | - rinsed and soaked | | | - 6 hrs or overnight | | 1.00 | sm | Onion; diced | | 1.00 | | Garlic clove; finely chopped | | 0.50 | | Chipotle chile; minced -OR- | | 1.00 | tb | -Smoked Chile Salsa | | 16.00 | oz | Canned peeled tomatoes | | | - chopped, juice reserved | | 0.50 | bn | Cilantro | | --------- | GARNISHES --------- | | | Sour cream | | | Grated muenster cheese | | | -=OR=- Monterey Jack cheese | | | Chile pequins; -=OR=- other | | | -Small dried Red Chiles | | --------- | GARNISHES --------- |
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.
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