Black Beans are a very common ingredient in Texas.
We use them in Dips, Taco's, Enchilada's. Quesadilla's, Layered Salads.... and Soup!
2 TBS Olive Oil
1 1/2 C diced Onion
8 Cloves of Garlic, minced
1/4 C chopped Jalapenos, include the seeds
2 C Dried Black Beans
1 TBS Ground Cumin
2 tsp Ground Coriander
8 C Vegetable Broth
1 C Coarsely Chopped Fresh Cilantro
Heat Oil in a large stock pot on medium high heat
Saute for 5 minutes
Add Beans and Spices
Add Broth and bring to a boil
Reduce heat, cover and simmer until Beans are tender, stirring occasionally ( 2 1/2 hours)
Puree in batches in a blender with some of the Cilantro each time until all of the Cilantro is incorporated.
Return to the pot
Season to taste with Salt and Pepper
Serve with wedges of Lime squeezed into the soup.
Peace in the Kitchen!