Broadway Black Bean Soup

• 1 1/2 cups black beans dried, washed and picked, over for stones
• 1 x water to cover beans, cold
• 1/4 cup vegetable oil or olive oil
• 1 large onions chopped
• 1 bunch cilantro stemmed and chopped
• 8 cloves garlic minced
• 2 1/2 teaspoons cumin
• 2 teaspoons coriander
• 1/2 teaspoon oregano crushed
• 4 1/2 teaspoons chili powder New Mexico
• 1 1/2 teaspoons red chili peppers crushed
• 28 ounces tomatoes, canned pureed
• 1 teaspoon black pepper freshly ground
• 3 cups chicken broth
• 1 x garlic to taste
• 4 tablespoons brandy or sherry
• 1 x cilantro fresh
• 1 x parmesan, parmigiano-reggiano cheese, grated freshly grated

1. Clean beans, cover with water and soak overnight.
2. Drain before placing beans in a large stock pot and covering with cold water.
3. Bring to boil, lower temperature to low, cover and simmer 2 1/2 to 3 hours or until beans are very tender.
4. NOTE: If you have a crock pot, cook beans overnight or all day on low.
5. Do not add salt - it makes the beans tough.
6. In a large skillet heat the oil of your choice; saute onion, cilantrol, garlic, cumin, coriander, oregano, chili powder and red chilies until onion is tender.
7. Stir in tomatoes, pepper, chicken broth and garlic to taste.
8. Cook 5 minutes over medium heat; set aside.
9. Drain beans; cool and puree.
10. Return to stock pot, add contents of skillet and stir well.
11. Turn heat to medium and cook soup until heated through.
12. Add additional broth if soup is too thick.
13. Stir in brandy or sherry.
14. Spoon soup into bowls.
15. Garnish with freshly grated Parmesan cheese and cilantro.
16. Optional: A tablespoon of sour cream on top of each bowl or 1 tablespoon guacamole.

black beans, water, vegetable oil, onions, cilantro, garlic, cumin, coriander, oregano, chili powder new mexico, red chili peppers, tomatoes, black pepper, chicken broth, garlic, brandy, cilantro, parmesan

Taken from recipeland.com/recipe/v/broadway-black-bean-soup-35572 (may not work)