black beans

black beans are by far one of the tastiest things to cook with. packed with fiber and known to lower cholesterol. wowza. not to mention a must for meatless monday recipes. i have to admit i'm somewhat of a newbie to the bean. i think it all comes down to whether or not your mom put beans in her chili. well, my mom didn't. my childhood feel cheated.
i digress.
so there's this supposed big game happening tomorrow that i thought this recipe would compliment. see for yourself.

black bean soup

1 tbl olive oil
1 large red onion, diced
1 green pepper, diced
1 red pepper, diced
4 garlic cloves, minced
4 tsp ground cumin
1 16 oz pkg dried black beans
1 14 oz can crushed tomatoes
1 tbl chopped chipotle chiles from a can (deseed!!!)
7 c hot water
2 tbl fresh lime juice
2 tsp salt
1/2 tsp black pepper
handful of chopped parsley

1. heat olive oil in a skillet and add peppers and onions. saute until beginning to brown (about 8 min). add garlic and cumin. cook for one minute.

2. transfer to a slow cooker. add beans, chipotles, tomatoes and water. cook on high for 3 1/2 hours or until beans are tender.

3. transfer 2 cups of bean mixture to a blender or food processor and puree. return puree to slow cooker. stir in lime juice, parsley, salt and pepper.

4. serve with a dollop of sour cream and crusty bread on the side for dipping!

adapted from Bon Appetit