Black Bean Soup 2

Serves 6 to 8

Source: Daniel Hoyer, former chef of the now-defunct Santa Fe Restaurant in Salt Lake City

Ingredients:
1 pound dried black beans
6 quarts water
1 teaspoon whole cumin seeds
½ teaspoon whole coriander seeds
1 tablespoon Mexican oregano
1 medium onion, chopped
5 cloves garlic, crushed
3 serrano chiles, halved lengthwise
1 bunch fresh cilantro
2 bay leaves
1 teaspoon fresh thyme
1 teaspoon black peppercorns
½ cup tomato sauce
1½ teaspoons salt
Sour cream, for garnish
Salsa, for garnish

 

Preparation:

Wash and sort the beans, removing any misshapen beans or stones and discard. Bring a large pot filled with 6 quarts water to a boil.

Meanwhile, in a small frying pan over medium-high heat, roast the cumin, coriander and oregano until fragrant. Crush the spices in the cheesecloth and add the onion, garlic, chiles, cilantro, bay leaves, thyme and peppercorns. Reduce the heat to a simmer and let the ingredients in the cheesecloth sit in the water, about 20 minutes. Add the beans and tomato sauce to the pot with the cheesecloth, reduce the heat to low and cook until the beans are tender, 2½ to 3 hours. Add the salt. Remove and discard the cheesecloth bag.

If desired, purée 2 cups of the beans in a blender or food processor and add back to the soup in the pot, stirring to incorporate. Serve with sour cream and salsa.
 

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