Spicy Black Bean Soup
Spicy black bean soup with sour cream and crushed nachos on top.
600 g black beans, soaked overnight (~ 300 g dried beans)
2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves , crushed
1 dried chili pepper (optional)
¼ teaspoon ground chili
2 teaspoons ground cumin 1.2
l vegetable or chicken broth
juice of 1 lemon
salt and freshly ground black pepper
5 tablespoons sour cream
chopped fresh coriander
Directions: Drain soaked beans, place in a large pot, add cold water and bring to a boil. Cook for 10 minutes on high heat, skim the foam that rises to the top of the pot, lower heat and simmer for 1 hour or until beans are tender. When beans are done, drain them. In a large pot over medium heat, warm the oil. Add the onions, crushed garlic and sauté until softened, 3 to 5 minutes. Add the chilies to taste, cumin, beans and broth. Bring to the boil and simmer on low heat for about 10 minutes. In a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pot. Alternatively, process with a handheld blender in the pot until the desired consistency is reached. Add the lemon juice If the soup is too thick, thin it with water. Reheat gently over medium heat. Season with salt and pepper. Ladle the soup into warmed bowls and garnish each bowl with sour cream, crushed nachos and chopped parsley (or coriander if you like it).