Ingredients
1 1/4 cups(9oz) dried black beans
1/4 cup olive oil
1 large yellow onion, minced
3 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons chili powder
Tomato salsa
Preparation
Pick over the beans and discard any damaged beans or stones. Rinse the beans. Place in a bowl, add plenty of water to cover, and soak for about 3 hours.
Drain the beans. In a large saucepan over medium heat, warm the olive oil. Add the yello onion and saute until soft, about 10 minutes. Add the garlic, cumin, chili powder, drained beans and 8 cups of water. Bring to a boil and reduce the heat to low, and simmer gently, uncovered, until the beans are very tender and begin to fall apart, 2-3 hours.
When the soup is ready, season to taste with salt and pepper. Ladle into individual bowls and garnish each with a spoonful of the salsa. Serve immediately
