1
tbsp. olive oil
2
medium red onions, chopped
1
red bell pepper, chopped
1
green bell pepper, chopped
4
garlic cloves, minced
4
tsp. ground cumin
1
(16 oz.) package dried black beans
1
tbsp. chopped chipotle chiles in adobo
7
cups water
2
tbsp. fresh lime juice
2
tsp. salt
½
tsp. ground pepper
Optional: Vegan sour cream
•The night before, soak dried beans in 2 quarts of water with 1 tbsp. salt. Rinse before use the next day. •Heat olive oil in dutch oven or large pot over medium-high heat. Add onions and bell peppers and sauté until tender and beginning to brown, around eight minutes. Add garlic and cumin; stir until garlic becomes fragrant, about one minute. Add chipotle, water, and beans. Bring to a boil and reduce to a simmer. Cover and cook until beans are very tender, about 3 hours. •Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Alternately, use an immersion blender. Stir in lime juice, salt, and pepper. Adjust seasonings to taste Read more at http://www.simpledish.com/recipes/dinner/black-bean-soup#5bcIAvYOS0rxYPu6.99
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