Preparation:
* Note: See the "Brown Chicken Stock", "White Chicken Stock", and "Vegetable Stock" recipes which are included in this collection.
To make the salsa, mix all the ingredients together in a glass bowl. Add salt and freshly-ground black pepper to taste and reserve, covered, in the refrigerator.
Place the beans and water in a soup pot over high heat and bring to a boil. Reduce to a simmer and cook, covered, until the beans are soft, about 1 1/2 hours.
Remove from the heat.
In a large, heavy saucepan, heat the oil over medium heat.
Cook the onions, salt and pepper together, stirring occasionally for about 10 minutes, until lightly browned. Add garlic and cook for a few minutes longer. Add the beans and their liquid, and the Chicken Stock or Vegetable Stock.
Bring to a boil, then reduce to a simmer and cook uncovered, stirring occasionally, for an additional 20 to 30 minutes.
Transfer the mixture to a blender and puree in batches until smooth. Keep warm in a pot over low heat, stirring frequently, until ready to serve.
Serve in warm soup bowls with a spoonful of the Salsa Fresca and a dollop of sour cream. |
