Black Bean Soup
Laura Edgar
ingredients
- 1 pound dry black beans
- 1 white onion, peeled and halved
- 1 small bunch cilantro, tied
- 2 tablespoons vegetable oil
- 2 jalapenos, stemmed and chopped
- 1 large white onion, chopped
- 6 garlic cloves, chopped
- 1 tablespoon cumin seed
- 1 tomato, chopped
- 1 tablespoon kosher salt
- 8 grinds black pepper
- 1 lime
directions
- 1
Pick through beans for pebbles and rinse - do not soak. Put the beans in a pot with 10 cups of water. Add halved onion and tied cilantro and bring to boil. Lower the heat and simmer, covered, for 1 hour.
- 2
Heat oil in skillet and saute the jalepenos with the chopped onion, garlic, and cumin seed until golden brown. Add tomato and cook for 3 more minutes.
- 3
Remove onion and cilantro from pot and discard. Add sauteed onion and tomato mixture to beans. Bring to boil, then simmer, uncovered, for 10 minutes. Add salt and pepper. Squeeze juice of one lime into soup. Puree, then serve.
Source: Laura Edgar
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