Black Bean Soup with Lime and Cilantro

Black Bean Soup with Lime and Cilantro       

 INGREDIENTS

4 cups cooked black beans (or 2 cans)

1 1/2 tablespoons olive oil

1 cup chopped red onions

4-5 cups reserved bean stock or bean stock and water

1/2 canned chipotle chile

1/2 cup lime juice

Salt, to taste

Lime slices, garnish

Finely chopped cilantro, garnish

Dollops of sour cream, garnish

 DIRECTIONS

Heat the beans by your preferred method.

While the beans are cooking, heat the oil in a large frying pan over medium heat.

Add the onions and cook slowly until browned. Puree the 3 cups of beans with 4 cups of the reserved stock in a blender or food processor. Add the onion mixture, chipolte chile, lime juice, salt and process until velvety smooth. If the soup is too thick, thin it with the remaining 1 cup of stock.

Add remaining beans and stir gently. Reheat the soup to serve it hot. To serve it cold, cool the soup to room temperature and chill it in the refrigerator 4-5 hours, or in the freezer, stirring occasionally, 1 1/2 hours. Either hot or cold, garnish each serving of soup with a dollop of sour cream, a slice of lime floating in the middle and a sprinkling of the cilantro.