Sort through, rinse, soak, and cook the beans by
your preferred method.While the beans are cooking,
heat the oil in a nonstick or heavy-bottomed frying
pan over medium heat. When hot, add the cumin and
brown it, taking care not to burn it.
Add the onions and cook slowly until browned.
Drain the beans, reserving 5c of the stock. Puree
the beans with 4c of the reserved stock in a blender
or food processor. Add the onion mixture chili,
lime juice, and salt and process until velvety
smooth. If the soup is too thick, thin it with
the remaining 1c of stock.
Reheat the soup to serve it hot. To serve it
cold, cool the soup to room temperature and chill
it in the refrigerator 4-5 hrs, or in the freezer,
stirring occasionally, 1 1/2hrs. Either hot or
cold, garnish each serving of soup with a slice of
lime floating in the middle and a sprinkling of
the cilantro.
Originally Submitted
12/28/2012
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