Ingredients

1 1/2 C. 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

Cooking Instructions

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 hr 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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: