Quick Black Bean Soup
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)