Sunday, March 20, 2011

Spicy Black Bean Soup

1 lb black beans
1 Tbls olive oil
1 large onion, chopped
4 cloves garlic, minced
4 habanero peppers, minced
2 tsp ground coriander
1 1/2 Tbls ground cumin
4 bay leaves
1-28oz can crushed tomatoes
1-32oz carton vegetable stock

Rinse, sort, and soak the black beans in 8 cups of water overnight in a 5 qt dutch oven or similar vessel.

Drain and rinse the black beans. Return to pot and add 8 cups of water. Bring to a boil. Reduce heat and simmer for 2 hours. Remove black beans from pot and reserve.

Heat oil in the bottom of the pan. Add onion and cook until translucent. Add garlic and cook 30 seconds more. Add peppers and spices. Stir to coat.

Add beans, tomatoes, and stock. Bring to a boil. Reduce heat and simmer for five minutes.

You may want to serve this with cheese, sour cream, tortilla chips, and large glasses of milk.

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