Recipe By Chef Kathy Gold

Using a pressure cooker makes this recipe easy. But you can also substitute by using two 15 ounce cans of black beans.

Serves 6-8

Ingredients

• 1½ cups dried black beans, picked over and rinsed, and cooked (or two 15 ounce cans black beans, drained)
• 1 cup diced onion
• 1 red bell pepper, seeded and chopped
• 4-5 large cloves minced garlic
• 3 ripe roma tomatoes, cored, seeded and chopped (or one 15 ounce can diced tomatoes, rinsed and drained)
• 4 cups stock (vegetable or chicken-no fat low sodium if using boxed)
• 1-2 teaspoons ground cumin, or more to taste
• 2 teaspoons dried ground chipotle chile pepper, or more to taste
• 1 teaspoon dried ground ancho chile pepper, or more to taste
• Sea salt
• 2 tablespoons olive, vegetable or canola oil

Optional toppings:

• Fresh cilantro
• Sour cream
• Grated cheese
• Chopped red onion

Directions

1. In a large, heavy dutch oven, heat the oil until shimmering.

2. Add the onions and cook until beginning to caramelize, about 6 minutes, then add the bell pepper.

3. Sauté for two minutes, and add the garlic. Cook for about one minute and add the tomatoes and chipotle, ancho and cumin.

4. Cook, stirring, about two minutes. Add the stock and beans. Season to taste with salt, and adjust seasoning to desired spiciness.

5. Let simmer for about 20 minutes. Remove the pot from the heat, and with a ladle, set aside a cup of soup.

6. Using an immersion blender, purée soup to desired consistency. This can also be done in a processor or blender, in batches. Return reserved soup to pot. Reheat before serving.