Quick black bean soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -DEBORAH MADISON | ||
Directions
Makes 6 Servings
For a more complex version, look for Black Bean Soup elsewhere in this database.
1½ C dry black beans, rinsed and soaked 6 hrs or overnight 1 small onion, diced 1 garlic clove, finely chopped ½ chipotle chile, minced or 1 T smoked chile salsa 1 (16-oz) can peeled tomatoes, chopped, juice reserved ½ bunch of cilantro GARNISHES: 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. Converted by MMCONV vers. 1⅖
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