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From Foodvision.com

Black Bean Soup with Tomato Salsa

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This specialty can be garnished with a wide variety of choices: grated cheddar cheese, chopped fresh cilantro, a dollop of sour cream, diced red onions, minced jalapenos or a simple squeeze of fresh lime juice.

This recipe serves: 4

Ingredients:

  • 1 1/4 cup dried black beans
  • 1/4 cup olive oil
  • 1 large yellow onion, minced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 2 tsp chili powder
  • 8 cup water
  • 2 tomatoes, peeled, seeded and chopped
  • 1/4 cup red onion, minced
  • 1/2 fresh jalapeno pepper, seeded and minced
  • 2 tbsp fresh lime juice
  • 2 tbsp fresh cilantro, chopped
  • salt and ground pepper
  • Cooking Instructions:

    Pick over and discard any damaged beans or stones. Rinse the beans. Place them in a bowl, add plenty of water to cover them; soak for about 3 hours.

    Drain the beans. In a large saucepan over medium heat, warm the olive oil. Add the yellow onion and saute until soft, about 10 minutes. Add the garlic, cumin, chili powder, drained beans and the water. Bring to a boil, reduce the heat to low and simmer gently, uncovered, until the beans are very tender and begin to fall apart.

    Meanwhile to make the salsa stir together the tomatoes, red onion, jalapeno, lime juice cilantro and salt and pepper to taste in a bowl. Set aside.

    When the soup is ready, season to taste with salt and pepper. Ladle into individual bowls and garnish each serving with a spoonful of the salsa. Serve immediately.



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