Ingredients
1 medium onion chopped
1 TBSP Garlic
2 TBSP Salt
Boil (low) 2-3 hours or until beans very tender.
RESERVE the cooking liquid for later
1/4 cup olive oil
1 large onion diced
2 TBSP Garlic
1 TBSP Red Chile Powder
2 Teaspoon Ground Coriander
2 1/2 Teaspoon Cayenne
2 1/2 Teaspoon Paprika
1 TBSP Dried Oregano
2 1/2 Teaspoon Ground Cumin
3 cups frozen/canned green chile peppers
4 cups tomatoes chopped
4 1/2 cups tomato juice
1/2 cup molasses
1 1/2 pounds black beans
1/8 cup fresh cilantro
1 tablespoon salt
1 cup monterey jack cheese
1/2 cup sour cream
Preparation
- In a large stockpot place the olive oil and heat it on medium high until it’s hot. Add the onions and saute for 6-8 min.
- Add garlic, red chile powder, coriander, cayenne, paprika, dried oregano, and cimin. Stir.
- Add the green chile, tomatoes, tomato juice and molasses. Stir the ingredients together and cover bringing the liquid to a simmer -In a food processor place 1/3 of the cooked black beans and a small amount of the reserved cooking liquid and puree. Add the cooking as need to achieve a smooth thick liquid. -To the stockpot add the pureed beans, the rest of the cooked beans, cilantro, salt. Stir the ingredients together for 10 min.
Serving -In the bottom of a soup bowl place monterey jack cheese, pour soup on top and garnish with a dollop of sour cream.
