Ingredients
1 lb black beans
6 C beef broth
two 14-16 oz cans chopped tomatoes including the juice
2 tsp ground cumin
2/3 C sour cream or plain yogurt
2-4 fresh or pickled jalapeño peppers, minced
3 Tbs minced fresh coriander leaves plus whole leaves for garnish
1/2 C chopped red onion
Preparation
soak beans in cold water to cover by 2" for 1 hour and drain them. In a heavy kettle combine beans with 8 cups water and the broth and bring to a boil. Stir occasionally and the simmer, uncovered, for 1 hour Stir in the tomatoes with juice and the cumin and simmer for an additional 1 1/2 hours, uncovered or until the beans are soft. Cool for 15 minutes and then puree in batches. Bring it to a simmer and add salt and pepper to taste. The soup may be made 4 days in advance,cooled completely and kept covered and chilled In a small bowl whisk together the sour cream,minced cilantro and the jalapeños. Ladle soup into bowlsand garnish with chopped onion, jalapeno cream and whole cilantro leaves
