1 lb. black beans
2 tbls. Extra-Virgin olive oil
2 onions, large, diced
6 cloves garlic, minced
1 cup tomato, peeled, seeded, and chopped (fresh or canned)
1 sprig epazote, fresh or dried (optional)
1 tbls. Chipotle Chiles, canned, chopped (or 1/4 tsp. Cayenne)
1 tspn. cumin, ground
1 tspn. Coriander, ground
2 tspn. salt
Soak the black beans for 2 hours and drain.
In a deep pot, heat the olive oil over medium heat.
Add the onions and cook about 5 min. until translucent.
Add the Beans, garlic, and 6 cups cold water.
Bring to a boil, skimming any foam that rises to the surface.
Reduce to a simmer.
In an hour or when the Beans are soft, add the tomato, epazote, Chipotle chile, cumin, Coriander, and salt.
Continue cooking until the Beans start to break down and the broth begins to thicken.
Taste for seasoning and add salt and pepper if needed.
If you’re serving this soup immediately, you may want to thicken it by pureeing a cup or two of the Beans in a blender or food processor and then recombining them with the rest of the soup. The soup will thicken on its own if refrigerated overnight.
Recipe Source: http://www.cookbookwiki.com/Mexican_Black_Bean_Soup