Quick Black Bean Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Dry black beans rinsed and soaked 6 hrs or overnight,
1 small: Onion, diced
1: Garlic clove, finely chopped
1/2: Chipotle chile, minced -OR-
1 tbsp: -Smoked Chile Salsa,
16 ounce: Canned peeled tomatoes chopped, juice reserved
1/2 bunch: Cilantro,
GARNISHES
Sour cream,
Grated muenster cheese =OR=- Monterey Jack cheese,
Chile pequins, -=OR=- other Small dried Red Chiles
Directions:
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 theyre cooking. When done, taste
for salt, stir in the remaining cilantro and garnish as desired.
Source from luhu.jp
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 theyre cooking. When done, taste
for salt, stir in the remaining cilantro and garnish as desired.
Source from luhu.jp