Black Bean Soup

Black Bean Soup

2 lb dried beans

Water to cover for soaking

4 tsp salt for bringing beans while soaking overnight

2 tsp salt

2 Tb chili powder

¼ tsp cinnamon (optional)

1 tsp smoke (optional)

¼ cup oil

4 medium onions

2 Tb minced garlic

8 cups water

4 tsp lime juice

Sour cream for garnish

Minced fresh cilantro for garnish (optional)

Soak dried beans overnight (optional). Drain and cover with fresh water. Bring to boil, then cook slowly for about 60 minutes, until soft, not crunchy. The time varies.

Saute onions in oil until soft—about five minutes. Stir in garlic, 2 tsp salt, and chili powder and cook, stirring, another minute.

Add beans with enough cooking water to cover. Save surplus cooking water. Turn heat to medium high and bring soup just about to a boil. Turn heat to medium low, and cook, stirring occasionally, for about 10 minutes. Turn off heat.

Remove the beans you don’t want to mash and puree the remainder in a food processor, food mill, or mash with potato masher. Mix in whole beans.

You can refrigerate or freeze soup at this stage.

Just before serving, stir in lime juice and adjust seasoning. Serve, garnished with sour cream and optional cilantro.

(Courtesy of Sherie)