Mexican Black Bean Soup

== Ingredients ==
* 1 lb black beans
* 2 tbsp extra-virgin olive oil
* 2 onions, large, diced
* 6 cloves garlic, minced
* 1 cup tomato, peeled, seeded, and chopped (fresh or canned)
* 1 sprig epazote, fresh or dried (optional)
* 1 tbsp chipotle chiles, canned, chopped (or ¼ tsp cayenne)
* 1 tsp cumin, ground
* 1 tsp coriander, ground
* 2 tsp salt
== Directions ==
# Soak the black beans for 2 hours and drain.
# In a deep pot, heat the olive oil over medium heat.
# Add the onions and cook about 5 minutes.
# Until translucent.
# Add the beans, garlic, and 6 cups cold water.
# Bring to a boil, skimming any foam that rises to the surface.
# Reduce to a simmer.
# In an hour or when the beans are soft, add the tomato, epazote, chipotle chile, cumin, coriander, and salt.
# Continue cooking until the beans start to break down and the broth begins to thicken.
# Taste for seasoning and add salt and pepper if needed.
# If you’re serving this soup immediately, you may want to thicken it by puréeing a cup or two of the beans in a blender or food processor and then recombining them with the rest of the soup.
# The soup will thicken on its own if refrigerated overnight.
Category:Black bean Recipes
Category:Chile pepper Recipes
Category:Chipotle pepper Recipes
Category:Epazote Recipes
Category:Mexican Soups
Category:Tomato Recipes