Soups: Black Bean 04 by Recipe Cottage

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	Black Bean 04

		Black Beans 1 cup black beans, soaked overnight or 6-8 hours 1 bay leaf 2-3 cloves garlic, minced or crushed one small onion two carrots two ribs celery one green bell pepper two tomatoes OR 1 cup (plus a little bit) canned tomatoes (with juice) 1 bunch cilantro 1-2 tsp cumin salt Tobasco lemon juice Put beans, bay leaf and 2 cups water in a large saucepan or kettle and bring to a boil. Skim off any foam. (note: this amount of water will make a thick, stew-like consistency. If you want more of a soup, add more water.) Simmer, covered for 1 1/2 hours or until beans are tender. As you are boiling and simmering, chop the garlic and vegetables and add them to the pot as you finish them. If you are using canned tomatoes, add them as well. If you are using fresh, you can add them at the very end and they will retain their shape and color, providing a little bit of extra texture. (The tomato taste wont be as well-integrated, however. Take your pick.) Chop a goodly amount of cilantro and either add half of it now and save the rest until the end to add with the tomatoes. After adding all the vegetables, add the cumin. Continue simmering. 15 minutes before you wish to eat, add Tobasco as you like. Season with salt to taste. Just before serving add lemon juice (about half a small lemon), and reserved tomatoes and cilantro. Cook a few more moments to heat through.Remove bay leaf. Serve with rice (I like brown) or tortillas. Its good with a healthy dollop of plain yogurt, or you can garnish with sour cream and grated cheddar cheese as well. The yogurt has a nice tang, though.