Santa Fe Black Bean Chile

• 1 medium onion chopped
• 1 TBSP Garlic
• 2 TBSP Salt
• Boil (low) 2-3 hours or until beans very tender.
• RESERVE the cooking liquid for later
• 1/4 cup olive oil
• 1 large onion diced
• 2 TBSP Garlic
• 1 TBSP Red Chile Powder
• 2 Teaspoon Ground Coriander
• 2 1/2 Teaspoon Cayenne
• 2 1/2 Teaspoon Paprika
• 1 TBSP Dried Oregano
• 2 1/2 Teaspoon Ground Cumin
• 3 cups frozen/canned green chile peppers
• 4 cups tomatoes chopped
• 4 1/2 cups tomato juice
• 1/2 cup molasses
• 1 1/2 pounds black beans
• 1/8 cup fresh cilantro
• 1 tablespoon salt
• 1 cup monterey jack cheese
• 1/2 cup sour cream

1. - In a large stockpot place the olive oil and heat it on medium high until it's hot. Add the onions and saute for 6-8 min.
2. - Add garlic, red chile powder, coriander, cayenne, paprika, dried oregano, and cimin. Stir.
3. - Add the green chile, tomatoes, tomato juice and molasses. Stir the ingredients together and cover bringing the liquid to a simmer
4. -In a food processor place 1/3 of the cooked black beans and a small amount of the reserved cooking liquid and puree. Add the cooking as need to achieve a smooth thick liquid.
5. -To the stockpot add the pureed beans, the rest of the cooked beans, cilantro, salt. Stir the ingredients together for 10 min.
6. Serving
7. -In the bottom of a soup bowl place monterey jack cheese, pour soup on top and garnish with a dollop of sour cream.

onion, garlic, salt, boil, reserve, olive oil, onion, garlic, red, ground coriander, cayenne, paprika, oregano, ground cumin, green chile peppers, tomatoes, tomato juice, molasses, black beans, fresh cilantro, salt, cheese, sour cream

Taken from www.epicurious.com/recipes/member/views/santa-fe-black-bean-chile-1267445 (may not work)