Recipe - Quick Black Bean Soup

1 One half cup Dry black beans
rinsed and soaked
6 hrs or overnight
1 small Onion; minced
1 Garlic clove; finely chopped
One half Chipotle chile; minced OR
1 tablespoon Smoked Chile Salsa
16 ounce Canned peeled tomatoes
chopped, juice reserved
One half bn Cilantro

GARNISHES
Sour cream
Grated muenster cheese
=OR= Monterey Jack cheese
Chile pequins; =OR= other
Small dried Red Chiles

DRAIN THE BEANS and put them in a soup pot with enough cold water to cover
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; add the tomatoes and their
juice, the pureed chiles and half the cilantro 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini