Categories: Beans, Black Beans, Soups

Ingredients

• 2 cups dried black beans, washed and picked over
• 8 cups water
• 1/4 cup olive oil
• 2 large onions, diced
• 6 garlic cloves, minced or pureed
• 2 tablespoons ground cumin
• 1 large jalapeno, stemmed and finely chopped
• 2 teaspoons salt
• 6 cups vegetable stock
• 1 1/2 cups salsa fresca, for garnish
• 1 cup sour cream, for garnish

Directions

1. Place the beans and water in a large saucepan over high heat and bring to a boil. Reduce heat to low, cover and cook until the beans are soft, about 1 hour. Remove from the heat.

2. In another large saucepan or stockpot, heat the olive oil over medium low heat. Cook the onions until lightly browned, about 15 minutes. Then add the garlic, cumin, jalapeno and salt and cook, stirring constantly, until the garlic’s aroma is released, 3 to 5 minutes. Stir in the black beans and their liquid and mix well. Pour in the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, an additional 30 minutes.

3. Transfer the mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. (When pureeing such a thick, hot soup be sure to leave the lid slightly askew and cover with a kitchen towel to prevent accidents.)

4. Ladle the hot soup into bowls and garnish each serving with a generous tablespoonful of salsa fresca and sour cream.

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