Black Bean Soup
1 pound dry black beans
1 or 2 quarts of water
6 garlic cloves
3 teaspoons salt
1/8 teaspoon pepper
4 tablespoons extra virgin olive oil
1/2 bunch cilantro, chopped
1/2 bunch chives, chopped
1 onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 poblano pepper, chopped
1 jalapeño pepper, chopped
2 carrots, sliced in fourth
3 celery stalks, slice in half
1 teaspoon vinegar
Wash 1 pound dry black beans thoroughly. Place beans in a pot, cover with water, 2 teaspoons of salt and the garlic. Soak overnight. In the morning, add 1 quart of water. Bring to a boil, and simmer slowly for 1 hour.
In a skillet, add olive oil and sauté the onion and chives for 5 to 8 minutes. Add cilantro and peppers. Season with 1 teaspoon of salt and the pepper. Continue cooking for another 5 minutes. Add contents to the beans' pot. Also add the carrots, celery, and vinegar. Add more water if needed. Simmer for another hour.
Yield: 8 to 10 servings. Great as a leftover the next day!
