1 1/2 cups dried black beans — washed and picked
— over for stones Cold water to cover beans 1/4 cup vegetable or olive oil
1 large onion — chopped
1 bunch cilantro — stemmed and chopped
8 cloves garlic — minced
2 1/2 tsp cumin
2 tsp coriander
1/2 tsp oregano — crushed
4 1/2 tsp New Mexico chili powder
1 1/2 tsp red chiles — crushed
28 ounces pureed tomatoes — canned
1 tsp fresh ground pepper
3 cups chicken broth
garlic to taste 4 tablespoons brandy or sherry
fresh ci
Clean beans, cover with water and soak overnight. Drain before placing beans in a large stock pot and covering with cold water. Bring to boil, lower temperature to low, cover and simmer 2 1/2 to 3 hours or until beans are very tender. NOTE: If you have a crock pot, cook beans overnight or all day on low. Do not add salt – it makes the beans tough. In a large skillet heat the oil of your choice; saute onion, cilantrol, garlic, cumin, coriander, oregano, chili powder and red chilies until onion is tender. Stir in tomatoes, pepper, chicken broth and garlic to taste. Cook 5 minutes over medium heat; set aside. Drain beans; cool and puree. Return to stock pot, add contents of skillet and stir well. Turn heat to medium and cook soup until heated through. Add additional broth if soup is too thick. Stir in brandy or sherry. Spoon soup into bowls. Garnish with freshly grated Parmesan cheese and cilantro. Optional: A tablespoon of sour cream on top of each bowl or 1 tablespoon Guacomole Crudo. (Recipe follows)