Thursday, March 9, 2017

Black bean soup

Black Bean Soup

·       1 bag of dried black beans
·       1 can crushed tomatoes (16 oz or more)
·       1 bunch cilantro, minced
·       6 cloves garlic
·       2 tablespoon chili powder
·       2 tablespoons cumin
·       1 tablespoon salt
·       2 chili peppers, chopped
·       1/4 stick of butter (or corn oil if preparing Vegan)
·       juice from 2 limes (2 teaspoons)
·       1 beer (Dos Equis preferred)
·       1/2 cup sweet peppers, chopped
·       2 red onions, minced
·       1 fresh tomato, diced
§       optional sour cream

clean beans in cold water
soak for a minimum of 3 hours in warm water
sauté half the cilantro, cumin and chili powder in butter
add beans, garlic, 1& 1/2 onion, all the peppers to the sauté
cover with bean liquid to 2" over the top
in a separate pot, cook canned tomato, the rest of garlic, cumin and chili powder, all the lime juice and beer in the remainder of the bean liquid
cook both at medium heat till the beans reach the desired tenderness
combine both mixtures in a large pot and cook at low for 1 hour
taste and add more salt if needed

Serve with a mixture of onions, cilantro, fresh tomatoes and sour cream