Cookbook:Black Bean Soup

| Tex-Mex cuisine | Soups

This recipe for black bean soup is a blend of beans and vegetables inspired by Tex-Mex cuisine.

Ingredients

 * 6 cups dried black beans
 * 5 bay leaves
 * 1 red bell pepper, diced
 * 1 green bell pepper, diced
 * 1 teaspoon chili powder
 * 1 teaspoon cumin
 * 7 cloves garlic, minced
 * 1 or 2 jalapeños, finely-chopped (to taste)
 * 1½ large onions, diced
 * 1 tablespoon red wine vinegar
 * Salt and pepper to taste
 * ½ cup chopped cilantro
 * 1 cup sour cream for garnish

Procedure

 * 1) Pick over the beans.
 * 2) Place in large bean pot and add water to cover by at least 2 inches (~5 cm).
 * 3) Soak overnight, then change water.
 * 4) Bring beans to a boil. Reduce heat, then simmer until beans start to soften, around ½ hour.
 * 5) Add bay leaves, bell peppers, chili powder, cumin, garlic, jalapeños, onions, and red wine vinegar.
 * 6) Add salt and pepper to taste.
 * 7) Simmer ½ to 1 hour, until beans are soft.
 * 8) Take out bay leaves.
 * 9) Stir in cilantro.
 * 10) Add some sour cream.
 * 11) Serve.