Ingredients

The following ingredients have 8 Servings
  • 1 pound dried black beans (about 2 1/2 cups), rinsed
  • 2 onions, chopped
  • 1 large red bell pepper, seeded and chopped
  • 4 cloves garlic, finely chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon ground chipotle pepper
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons nutritional yeast
  • 1 tablespoon fresh lime juice
  • 1/2 ripe avocado, chopped

Instruction

  • Soak the beans overnight or 6 to 8 hours prior to cooking. Drain and rinse.
  • In a large pot, bring 1/2 cup water to a simmer over medium-high heat.
  • Add onions, bell pepper and garlic and cook, stirring frequently, until onions are translucent and beginning to brown, about 10 minutes.
  • Stir in cumin and chipotle and cook 1 minute, stirring.
  • Add drained beans and 10 cups water.
  • Bring soup to a boil, then lower to a simmer and cook, uncovered, for 1 1/2 to 2 hours, until beans are tender.
  • Remove 4 cups soup and carefully purée in a blender.
  • Return purée to pot and stir in cilantro, nutritional yeast and lime juice.
  • Spoon into bowls for serving and garnish with avocado.