Steps:
- Soak the beans in enough cold water to cover them by 2" for 1 hour and drain.
- In a heavy kettle combine the beans with 8 cups water and the broth. Bring to a boil, stirring occasionally. Simmer uncovered for 1 hour.
- Stir in the tomatoes and cumin and simmer uncovered for 1.5 hours, or until the beans are soft.
- Let cool for 15 minutes and then purée in batches until smooth. Transfer to a clean kettle as it is pureed. For a completely smooth texture force through a sieve. Bring to a boil and season with salt and pepper.
- The soup may be made up to 4 days in advance, cooled completely and kept covered and chilled.
- In a small bowl whisk together the sour cream, minced cilantro and the peppers.
- Ladle the soup into heated bowls and garnish with the jalapeño cream, onion and whole cilantro leaves
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