Categories: entre, not tried, soup, veggie
Ingredients
- 1 pound black beans
- 2 quarts water
- 1 large onion -- coarsely chopped
- 2 cloves garlic -- minced
- 2 cans whole tomatoes -- chopped, with liquid
- 1 4-ounce can chopped green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon crushed red pepper
- 1/4 cup fresh cilantro -- chopped
Directions
-
Soak the beans overnight in the water.
-
Bring to a boil in the soaking water, cover, and reduce the heat. Simmer for 1 hour, then add the remaining ingredients, except the cilantro. Cook until the beans are tender, about 2 hour. Add the cilantro just before serving. Mix it in well and let the soup rest, covered, for about 15 minutes. Serve hot.
-
This is great to make in a slow cooker. Put everything into the pot, except the cilantro, early in the morning. (No need to soak the beans first.) Set the cooker on high, cover, and let it cook all day. Add the cilantro just before serving.