Quick Black Bean Soup

Name: Quick Black Bean Soup
Ingredients: 1 1/2 cup black beans dry, rinsed, soaked, 6 hours or overnight; 1 each onions diced; 1 each garlic clove, finely chopped; 1/2 each hot chili peppers chipotle, minced, or 1 tb smoked chile salsa; 16 ounces tomatoes canned, peeled, chopped, juice reserved; 1/2 each cilantro bunch; 1 x sour cream; 1 x muenster cheese grated OR monterey jack cheese; 1 x chile pepper OR other small dried red chiles

9 ingredients

8 steps

Ingredients

1 1/2 cup black beans dry, rinsed, soaked, 6 hours or overnight
1 each onions diced
1 each garlic clove, finely chopped
1/2 each hot chili peppers chipotle, minced, or 1 tb smoked chile salsa
16 ounces tomatoes canned, peeled, chopped, juice reserved
1/2 each cilantro bunch
1 x sour cream
1 x muenster cheese grated OR monterey jack cheese
1 x chile pepper OR other small dried red chiles

Directions

1

Drain the beans and put them in a soup pot with enough cold water to cover by a couple of inches.
2

Bring to a boil and skim off the foam that rises to the surface.
3

Then add the onions and the garlic.
4

Lower the heat and cook until the onions are soft, about 15 minutes.
5

Add the tomatoes and their juice, the pureed chiles and half the cilantro and lightly salt.
6

Simmer until the beans are tender, an hour or so.
7

Occasionally give them a stir while they're cooking.
8

When done, taste for salt, stir in the remaining cilantro and garnish as desired.