| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Soups, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Dry black beans rinsed and soaked 6 hrs or overnight |
| 1 |
sm |
Onion; diced |
| 1 |
|
Garlic clove; finely chopped |
| 1/2 |
|
Chipotle chile; minced -OR- Smoked Chile Salsa |
| 16 |
oz |
Canned peeled tomatoes chopped, juice reserved |
| 1/2 |
bn |
Cilantro |
|
|
Sour cream |
|
|
Grated muenster cheese =OR=- Monterey Jack cheese |
|
|
Chile pequins; -=OR=- other Small dried Red Chiles |
INSTRUCTIONS
GARNISHES
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 hour 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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