Quick Black Bean Soup

• 1 1/2 cup black beans dry, rinsed, soaked, 6 hours or overnight
• 1 each onions diced
• 1 each garlic clove, finely chopped
• 1/2 each hot chili peppers chipotle, minced, or 1 tb smoked chile salsa
• 16 ounces tomatoes canned, peeled, chopped, juice reserved
• 1/2 each cilantro bunch
• 1 x sour cream
• 1 x muenster cheese grated OR monterey jack cheese
• 1 x chile pepper OR other small dried red chiles

1. Drain the beans and put them in a soup pot with enough cold water to cover by a couple of inches.
2. Bring to a boil and skim off the foam that rises to the surface.
3. Then add the onions and the garlic.
4. Lower the heat and cook until the onions are soft, about 15 minutes.
5. Add the tomatoes and their juice, the pureed chiles and half the cilantro and lightly salt.
6. Simmer until the beans are tender, an hour or so.
7. Occasionally give them a stir while they're cooking.
8. When done, taste for salt, stir in the remaining cilantro and garnish as desired.

black beans, onions, garlic, hot chili peppers, tomatoes, cilantro, sour cream, muenster cheese, chile pepper

Taken from recipeland.com/recipe/v/quick-black-bean-soup-1942 (may not work)