Mexican Black Bean Soup

Ingredients

 * 1 lb black beans
 * 2 tbsp 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 tbsp chipotle chiles, canned, chopped (or ¼ tsp cayenne)
 * 1 tsp cumin, ground
 * 1 tsp coriander, ground
 * 2 tsp salt

Directions

 * 1) Soak the black beans for 2 hours and drain.
 * 2) In a deep pot, heat the olive oil over medium heat.
 * 3) Add the onions and cook about 5 minutes.
 * 4) Until translucent.
 * 5) Add the beans, garlic, and 6 cups cold water.
 * 6) Bring to a boil, skimming any foam that rises to the surface.
 * 7) Reduce to a simmer.
 * 8) In an hour or when the beans are soft, add the tomato, epazote, chipotle chile, cumin, coriander, and salt.
 * 9) Continue cooking until the beans start to break down and the broth begins to thicken.
 * 10) Taste for seasoning and add salt and pepper if needed.
 * 11) 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.
 * 12) The soup will thicken on its own if refrigerated overnight.