Rancho Gordo Midnight Black Bean Soup

Ingredients

1 16 ounce bag Rancho Gordo Midnight Black Beans

2 medium red onions, diced

1 large green bell pepper, diced

1 large red bell beeper, diced

8 cloves of garlic, chopped

2 tablespoons chopped chipotle peppers ions adobo

5 teaspoons ground cumin

2 limes, juiced

7-8 cups hot water, or if you want a deeper saltier broth split it in half and do 1/2 water and chicken broth

2 tablespoons olive oil

2 teaspoons corse salt

3/4 cup sour cream

3 tablespoons cumin seeds

Chopped cilantro for topping!

Directions

Soak the beans overnight

Heat olive oil in a large skillet and add the onions and bell peppers, cook until soft and browning. Add the garlic and cumin, cook until the garlic is beginning to soften and the cumin is very aromatic.

To a slow cooker, add the drained soaked beans, chipotle, cooked veggies, salt, and all the liquids. Cook on high for 6 hours.

Toast the cumin seeds in a small skillet until fragrant and soft brown. Grind in a mortar and pestle of a coffee grinder. Don’t skip this step. It makes the dish special. Blend the ground cumin seeds with the sour cream.

When the beans are tender, add the lime juice and taste the broth. Make sure the beans are salted enough. Blend 1/2 the beans with some of the juice until smooth. Mix the blended beans back with the ones remaining in the pot. Serve with a big dollop of the cumin infused sour cream.