This soup is so thick and hearty that devoted carnivores can’t get enough of it. For a side salad I tend to do a pico de gallo or jicama salad to continue the Hispanic theme.
Makes 4 to 6 servings.
1 pound dried black beans
1/4 cup olive oil
1 large onion, diced
1 green bell pepper, seeds and ribs removed, and finely chopped
6 garlic cloves, minced
1 or 2 jalapeño or serrano chiles, seeds removed, and finely chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
5 cups Vegetable Stock or vegetable broth
Salt to taste
Freshly ground black pepper to taste
1/4 cup chopped fresh cilantro
Lime wedges
1. Rinse beans in a colander and place them in a mixing bowl covered with cold water. Allow beans to soak for at least six hours, or overnight. Or place beans into a saucepan and bring to a boil over high heat. Boil 1 minute. Turn off the heat, cover the pan, and soak beans for 1 hour. With either soaking method, drain beans, discard soaking water, and begin cooking as soon as possible.
2. Heat oil in a medium skillet over medium heat. Add onion, green bell pepper, garlic, and chile. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Reduce the heat to low, and stir in cumin and coriander. Cook for 1 minute, stirring constantly. Scrape the mixture into the slow cooker.
3. Place drained beans in the slow cooker, and stir in stock. Cook soup on Low for 8 to 10 hours or High for 4 to 5 hours, or until beans are soft.
4. Allow soup to cool for 10 minutes. Either puree it with an immersion blender, or strain solids from soup and puree them in a food processor fitted with the steel blade or in a blender, and stir puree back into soup. Stir in cilantro, season to taste with pepper, and serve hot. Serve with lime wedges.