Smokey Black Bean Soup

Cooler temperatures mean comfort!

Smokey Black Bean Soup

2 cups dry black beans, rinsed

Put black beans into a large dutch oven.  Add enough water to so that there is about two inches above the beans.  Bring to a boil and then reduce to simmer.  Cook until beans are tender, about 4-6 hours.

olive oil, 1 tbs.

sweet yellow onion, diced

garlic, 2 cloves minced

  jalapeno, 1/2 seeded and diced

 blacks beans, 16 ounces, cooking liquid drained.

 water, 4 cups

 tomatoes, 16 ounces peeled, seeded and rough chopped

 cilantro, 1/4 cup chopped

lime, juiced

olive oil, 1 tbs.

chile powder, 2 tbs.

cumin, 1 tbs.

salt and pepper, to taste

Heat 1 tbs. oil in dutch oven over medium heat.  Add the onions, cooking on medium, until they started to caramelize.  Add the garlic and jalapeño, cooking for about 1-2 minutes more.  Add the black beans, water, tomato and cilantro.  Bring to a boil and then reduce to a simmer, cooking for about 30 minutes.  After about 20 minutes of simmering, heat the other tbs. of oil in a small skillet.  Add the chile powders and cumin, stirring the whole time until the chile starts to darken.  *The powders can quickly go from darken to burnt so be careful.*  Remove and immediately add the powder to the soup mixture, stirring in well.  Allow the mixture to continue to simmer until the cooking time is about up.  Use an immersion blender to puree the soup, and then cook an additional 10-15 minutes until the mixture starts to thicken.  Remove and add the lime juice, salt and pepper to taste.  

***To taste is really important.  Some people prefer more salt, some don't.  This recipe is a basic template and you will need to adjust to your palate accordingly.  The chile powder as stands may be a little spicy for your tastes, so you might want to start with half and then add more if you want more heat***

Top with sour cream, tortilla strips and cheese if desired.  Or more cilantro and lime juice if you are so inclined.