Family On A Budget

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Here is an inexpensive recipe for those cold fall nights. We love black beans at our house and this soup is really good if you are in the mood for a smooth pureed soup.

Ingredients:
1 1/2 tbsp olive oil
1 tbsp ground cumin
1 cup minced onion
1 Tbsp canned chipotle peppers, about 1/2 a canned chili
1/4 cups fresh lime juice, 1/4 cup plus 2 tablespoons
1 tsp table salt, to taste
1 tsp cilantro, finely chopped, garnish
2 cups dry black beans

Instructions

Sort through, rinse, soak, and cook the beans by your preferred method.

While the beans are cooking, heat the oil in a nonstick or heavy-bottomed frying pan over medium heat. When hot, add the cumin and brown it, taking care not to burn it.

Add the onions and cook slowly until browned. Drain the beans, reserving 5 cups of the stock. Puree the beans with 4 cups of the reserved stock in a blender or food processor. Add the onion mixture chile, lime juice, and salt and process until velvety smooth. If the soup is too thick, thin it with the remaining 1 cup of stock.