Black Bean Soup

Ingredients

• 1 pound dried black beans
• 8 cups water, plus more if needed
• 4 cups chicken stock, plus more if needed
• ½ cup rice
• 1 teaspoon fine sea salt
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• 1 bunch cilantro, stems removed and chopped, leaves reserved for garnish 2 cups salsa (mild to hot, depending on your taste)
• 1 cup coarsely chopped leek
• 2 cups coarsely chopped onion
• 5 or 6 garlic cloves, peeled
• Optional garnishes: sliced banana, cilantro leaves, diced sweet onion (rinsed under cold water), chopped hard-cooked egg, Tabasco sauce, red wine vinegar, extra virgin olive oil

Method

1. Sort through the beans to make sure there are no stone. or broken pieces. Rinse the beans under cold water, then transfer to a large pot. Cover with the water and stock. Ad the rice and season with the salt, cumin, and chili powde
2. Bring to a boil, cover, and cook over low heat until the beans are beginning to become tender, 1½ to 2 hours.
3. Add the chopped cilantro stems, salsa, leek, onion, and garlic. Taste and adjust for seasoning. Add more water and/or stock if it’s too thick. Return to a boil and cook for another hour.
4. To thicken the soup, you can transfer 2 cups of the mixture to a blender and then return the puree to the pot, or use an immersion blender right in the pot. Blend for a few seconds to your desired consistency.
5. Serve in large bowls with your choice of garnishes.