Submitted by Peter on Tue, 2014/12/16 - 6:58pm
Servings:
6 Servings
Time:
2:00
Ingredients:
3 cups (dry) black beans
1 yellow onion, diced
2 tbsp olive oil
7 cups water
2 cups tomatoes, fresh chopped or (1) 15oz can diced
3 cloves garlic, minced
2 tsp cumin
2 tsp chipotle powder
3 bay leaves
1 tsp thyme leaf or 6 sprigs fresh, stems removed
1/2 lime juiced
2 tsp salt
Directions:
- Wash and soak beans overnight with a tbsp of baking soda added to water.
- After soaking, drain and rinse beans, discard the water. In a large stock pot add the olive oil and sauté onion over medium high heat until it begins to caramelize.
- Add cumin, chipotle, thyme, bay leaves and garlic to put; stir for 1 minute to release flavor of spices.
- Add beans and 7 cups water; cover and simmer for 1 hour, stirring occasionally.
- After about an hour add the tomatoes; cover and continue to simmer for another 30 minutes, stirring occasionally.
- Put soup onto med-low heat. With bottom of a mason jar, push down in the middle and begin crushing the softened beans until about half are crushed, making it thick and soupy.
- Let soup cook on med-low heat another few minutes; squeeze in juice from half a lime and add the salt. Stir well and remove from heat.
- Serve topped with chopped avocado, cilantro and fresh bread.
Dietary Notes:
Vegan
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