Cookbook:Black Bean Soup

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This recipe for black bean soup is a blend of beans and vegetables inspired by Tex-Mex cuisine.

• 6 cups dried black beans
• 5 bay leaves
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 7 cloves garlic, minced
• 1 or 2 jalapeños, finely-chopped (to taste)
• 1½ large onions, diced
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• ½ cup chopped cilantro
• 1 cup sour cream for garnish

1. Pick over the beans.
2. Place in large bean pot and add water to cover by at least 2 inches (~5 cm).
3. Soak overnight, then change water.
4. Bring beans to a boil. Reduce heat, then simmer until beans start to soften, around ½ hour.
5. Add bay leaves, bell peppers, chili powder, cumin, garlic, jalapeños, onions, and red wine vinegar.
6. Add salt and pepper to taste.
7. Simmer ½ to 1 hour, until beans are soft.
8. Take out bay leaves.
9. Stir in cilantro.
10. Add some sour cream.
11. Serve.