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LOCATION: Recipes >> Soups >> Black Bean 09

Print this Recipe    Black Bean 09

Quick Black Bean Soup
Yield: 6 servings

1 1/2 cup 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 Tbsp smoked chile salsa
16 oz canned peeled tomatoes, chopped, juice reserved
1/2 bunch cilantro

Sour cream
Grated Muenster 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.

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