Mexican Black Bean Soup

Mexican Black Bean Soup

Ingredients

 * 1 lb. Black Beans
 * 2 tbls. Extra-Virgin Olive Oil
 * 2 Onions, large, diced
 * 6 cloves Garlic, minced
 * 1 cup Tomato, peeled, seeded, and chopped (fresh or canned)
 * 1 sprig Epazote, fresh or dried (optional)
 * 1 tbls. Chipotle Chiles, canned, chopped (or 1/4 tsp. Cayenne)
 * 1 tspn. Cumin, ground
 * 1 tspn. Coriander, ground
 * 2 tspn. Salt

Directions

 * Soak the black beans for 2 hours and drain.
 * In a deep pot, heat the Olive Oil over medium heat.
 * Add the Onions and cook about 5 min. until translucent.
 * Add the Beans, Garlic, and 6 cups cold water.
 * Bring to a boil, skimming any foam that rises to the surface.
 * Reduce to a simmer.
 * In an hour or when the Beans are soft, add the Tomato, Epazote, Chipotle Chile, Cumin, Coriander, and Salt.
 * Continue cooking until the beans start to break down and the broth begins to thicken.
 * Taste for seasoning and add salt and pepper if needed.
 * If you’re serving this soup immediately, you may want to thicken it by puréeing a cup or two of the beans in a blender or food processor and then recombining them with the rest of the soup. The soup will thicken on its own if refrigerated overnight.