| Quick Black Bean Soup
1 1/2 cup of Dry black beans, rinsed and soaked, 6 hrs or overnight
1 small Onion, diced
1 Garlic clove, finely chopped
1/2 Chipotle chile, minced
1 tablespoon of Smoked Chile Salsa
16 ounces of canned peeled tomatoes, chopped, juice reserved
1/2 bunch of Cilantro
GARNISHES
Sour cream
Grated muenster cheese or Monterey Jack cheese
Small dried Red Chiles |
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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. Serves 6 |
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