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Wednesday, November 10, 2010

Black Bean Soup (Steven and Jessie)

2 cups dried black beans
1-2 Tbs olive or canola oil
3-4 cloves garlic (minced)
3/4 cup chopped red onion
1/2 red pepper diced
1/2 green pepper diced
A few sprigs fresh cilantro, chopped
2 tsp ground cumin
Sea salt and black pepper to taste
Lime juice
Cayenne pepper

Wash and soak beans overnight. Rinse well and cook in 4 cups water (to cover) until soft (about 1 3/4 hour). Add more water if needed.

During last 1/2 hour of bean cooking, prepare garlic and vegetables. Saute onion and garlic in oil until translucent, and then add diced peppers. Cook briefly, adding cumin, sea salt, black pepper, and cilantro.

When beans are soft, add vegetables to beans and simmer till mixture blends.

When serving soup, add a squirt of lime juice and a dash of cayenne pepper. You can also add shredded cheddar cheese on top if you like.

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