Black Bean Soup

• 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

Ingredients for 12 servings (1.9 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Pick over the beans.

2. 2

   Place in large bean pot and add water to cover by at least 2 inches (~5 cm).

3. 3

   Soak overnight, then change water.

4. 4

   Bring beans to a boil. Reduce heat, then simmer until beans start to soften, around ½ hour.

   Stovetop
5. 5

   Add bay leaves, bell peppers, chili powder, cumin, garlic, jalapeños, onions, and red wine vinegar.

6. 6

   Add salt and pepper to taste.

7. 7

   Simmer ½ to 1 hour, until beans are soft.

   Stovetop
8. 8

   Take out bay leaves.

9. 9

   Stir in cilantro.

10. 10

    Add some sour cream.

11. 11

    Serve.