Quick Black Bean Soup

Course : Beans
Serves: 6
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1 1/2 cups dry black beans -- rinsed and soaked 6 hours
1 small onion -- diced
1 clove garlic -- finely chopped
1/2 medium chipotle chile -- minced -or-
1 tablespoon smoked chile salsa
16 ounces canned peeled tomatoes -- chopped, juice reserved
1/2 bunch cilantro
1 package sour cream
1 package grated muenster cheese or Monterey Jack
1 package chile pequins or other dried red chiles

Preparation / Directions:

DRAIN THE BEANS and put them in a soup pot with enough cold water to cover by a couple of inches. Bring to a boil and skim off the foam that rises to the surface; then add the onions and the garlic. Lower the heat and cook until the onions are soft, about 15 minutes; add the tomatoes and their juice, the pureed chiles and half the cilantro and lightly salt. Simmer until the beans are tender, an hour or so. Occasionally give them a stir while they're cooking. When done, taste for salt, stir in the remaining cilantro and garnish as desired

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