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Black Bean Soup with Ancho Chiles




Source of Recipe


Natural Health April 2002


List of Ingredients




4 medium dried ancho chiles (about 1 ounce), stems and seeds discarded
1 1/4 cups very hot water
2 tablespoons canola oil
1 medium onion, chopped fine
3 medium garlic cloves, minced
3 15-ounce cans black beans, drained and rinsed

Salt
2 tablespoons lime juice
Minced fresh cilantro leaves for garnish


Recipe



1. Set large saucepan over medium heat and add chiles.
Toast, stirring constantly, until very fragrant, about
2 minutes. With tongs, transfer chiles to small bowl
and cover with hot water. Set aside until they have
softened, about 15 minutes.

2. Add oil and onion to empty saucepan. Cook onion
until softened, about 3 minutes. Add garlic and cook
until fragrant, about 30 seconds. Add beans, salt to
taste, and 2 1/2 cups water. Bring to a boil, reduce
heat, and simmer until flavors meld, about 7 minutes.

3. With ladle, transfer 1 cup bean mixture to blender.
Add chiles and soaking liquid. Purée until smooth.

4. Stir mixture in blender back into saucepan. Bring
to a boil and simmer to blend flavors, about 2
minutes. Stir in lime juice and adjust seasonings.
Serve immediately, garnishing bowl with cilantro.