Black Bean Soup with Cumin and Cilantro |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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At Las Ventanas this soup and a corn soup are ladled side by side into the serving bowl. Ingredients:
2 tablespoons olive oil |
1 1/2 cups chopped onion |
8 garlic cloves, chopped |
1/4 cup chopped jalapeños with seeds |
2 cups dried black beans (about 13 ounces) |
1 tablespoon ground cumin |
2 teaspoons ground coriander |
8 cups (or more) vegetable stock or canned vegetable broth |
1 cup coarsely chopped fresh cilantro |
lime wedges |
Directions:
1. Heat oil in heavy large pot over medium-high heat. Add onion, garlic and jalapeños; sauté 5 minutes. Mix in beans and spices. Add 8 cups stock and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 2 hours 15 minutes. Working in batches, puree soup with cilantro in blender. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
2. Bring soup to simmer, thinning with more stock if necessary. Ladle into bowls. Serve, passing lime wedges separately.
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