Black Bean Puree With Cilantro

• 1 pound black turtle beans
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 carrot, chopped
• 2 tomatoes, peeled, seeded and chopped (fresh or canned)
• 2 cloves garlic, minced (green part removed)
• 1 green chili, seeded and minced
• 1 teaspoon ground cumin
• Freshly ground pepper to taste
• Coarse salt to taste
• 1 cup hot chicken stock
• 2 tablespoons fresh cilantro, chopped

1. Simmer the beans in water to cover with the onion, celery, carrot, tomatoes, garlic, chili, cumin and pepper for one hour.
2. Season to taste with salt.
3. Add more water if necessary and cook until tender.
4. Puree the beans in two batches with their liquid in a food processor, adding enough of the chicken stock to make a smooth puree.
5. Correct seasoning.
6. Before serving, sprinkle the puree with cilantro.

beans, onion, stalks celery, carrot, tomatoes, garlic, green chili, ground cumin, freshly ground pepper, salt, chicken, fresh cilantro

Taken from cooking.nytimes.com/recipes/9882 (may not work)