Rockin Black Bean Soup

• 2 cups black beans
• 2 tablespoons extra-virgin olive oil
• 2 cups diced yellow onions
• Sea salt
• 1 cup finely diced red bell pepper
• 1 1/2 teaspoons seeded and finely diced jalapeno pepper
• 1 tablespoon minced garlic
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 8 cups Magic Mineral Broth (page 54)
• 4 cloves garlic, smashed
• 1 6-inch strip of kombu
• 1 cinnamon stick
• 1 bay leaf
• 3 corn tortillas, for garnish
• 1/4 cup fresh cilantro, chopped, for garnish
• Avocado Cream (page 178), for garnish

1. Place the beans in a pan or bowl with water to cover and soak overnight, or for at least 8 hours.
2. Heat the olive oil in a soup pot over medium heat, then add the onions and a pinch of salt and saute until the onions are translucent, about 4 minutes.
3. Add the bell pepper, jalapeno, minced garlic, oregano, cumin, cinnamon, and 1/4 teaspoon of salt and saute for 1 minute.
4. Pour in 1/2 cup of the broth to deglaze the pot and cook until the liquid is reduced by half.
5. Add the remaining 7 1/2 cups broth, along with the black beans, smashed garlic, kombu, cinnamon stick, and bay leaf.
6. Bring to a boil over high heat, then simmer, partially covered, for 1 hour.
7. Test a bean, and once they are at least halfway cooked, add another 1/4 teaspoon salt.
8. (If too much salt is added too early, it will inhibit the softening of the beans.)
9. Continue to simmer for another 30 minutes, until the beans are nice and soft.
10. Meanwhile, preheat the oven to 350F.
11. Cut the corn tortillas into strips and arrange them in a single layer on a sheet pan.
12. Bake for 5 minutes, until slightly golden.
13. Using a slotted spoon, fish out and discard the kombu, cinnamon stick, and bay leaf, then remove half of the cooked beans and set aside.
14. Puree the remaining beans and the broth in a blender, in batches if need be, blending until the beans are as smooth as velvet.
15. Return the soup to the pot over low heat, stir in the reserved beans, and gently reheat.
16. Do a FASS check, and if it needs a little extra pop, add another 1/4 teaspoon of salt and 2 teaspoons of lime juice.
17. Serve garnished with the tortilla strips, a sprinkling of cilantro, and a dollop of the Avocado Cream.
18. You can use canned organic black beans, but make sure you give them the spa treatment first: Rinse, spritz with lemon juice, and sprinkle with salt.
19. Add cooked beans just after sauteing the vegetables.
20. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
21. (per serving)
22. Calories: 390
23. Total Fat: 5.6g (0.8g saturated, 3.4g monounsaturated)
24. Carbohydrates: 70g
25. Protein: 16g
26. Fiber: 11g
27. Sodium: 300mg

black beans, extravirgin olive oil, yellow onions, salt, red bell pepper, jalapeno pepper, garlic, oregano, ground cumin, ground cinnamon, garlic, kombu, cinnamon, bay leaf, corn tortillas, fresh cilantro, avocado cream

Taken from www.epicurious.com/recipes/food/views/rockin-black-bean-soup-379206 (may not work)