Hot And Spicy Black Bean Soup
|Water||6 Cup (96 tbs)|
|Dried black beans||2 Cup (32 tbs), rinsed|
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Red bell peppers||3 , cored, seeded, and chopped|
|Jalapeno peppers||2 , seeded and diced|
|Red wine||3⁄4 Cup (12 tbs)|
|Dried thyme||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|For the garnish:|
|Plain yogurt/Sour cream||3⁄4 Cup (12 tbs)|
|Scallion bulb and leaves||1 Bunch (100 gm), chopped (Use Whites And Tender Greens)|
|Chopped fresh cilantro leaves||1 1⁄2 Tablespoon|
Bring water to a boil in stockpot; add beans, onion, and garlic.
Reduce heat, cover, and simmer 1 1/2 to 2 hours, adding more water if soup becomes too thick.
Add remaining ingredients, except garnish, and cook one more hour.
Garnish each serving with a dollop of yogurt or sour cream, chopped scallions, and cilantro.