Black Bean Soupbeans, low-fat ----MODIFIED FROM THE SAVORY WAY--- 1 1/2 cup black beans, rinsed and 1 soaked 6 hours or overnight 1 onion, diced 4 garlic cloves,finely chopped 1 pureed chipotles in adobo to 1 taste 1 16 ounce can tomatos, 1 chopped, juice reserved 1/2 bunch cilantro (optional) Drain the beans and put them in a soup pot with enough cold water to cover them by a couple of inches. Bring to a boil and skim off the foam that rises to the surface, then add the onions and the garlic. Lower the heat and cook until the onions are soft, about 15 minutes, then add the tomatoes and their juice, the pureed chilies, half the cilantro (if used), and lightly salt. Simmer until the beans are tender, an hour or so. Occasionally give them a stir while they're cooking. When done, taste for salt, stir in the remaining cilantro, and garnish as desired with either sour cream, grated Muenster or Monterey Jack cheese. PRESSURE COOKER METHOD: Drain the beans and put them in a 6 ltr pressure cooker with enough cold water to cover them by a couple of inches. Add the onion and garlic. Bring to high pressure and cook for 11 minutes. Remove from heat & let pressure reduce. Drain the beans, stir in the remaining ingredients. Garnish as desired. Uploaded by Susie Lindeberg |
