Ingredients
1 pound
dried black beans (soaked overnight) 1 tablespoon
olive oil (or coconut oil) 1
yellow onion, chopped 1 tablespoon
cumin 1 teaspoon
smoked paprika (or pepper powder of choice) 1 cup
crushed tomatoes (canned, or fresh if in season) 2 quarts
vegetable broth (we used Better than Boullion) 2
limes (1 juiced, the other cut into 6 wedges) 1 cup
sour cream 1 teaspoon
cumin 1⁄4 teaspoon
cardamom 2
avocados, diced 1
red onion, finely choppedYields:
Instructions
Place the beans in a pressure cooker with oil, onion, ginger, spices, tomatoes, broth and lime juice. Pressure cook for 8 min at 15 PSI and use natural release method, OR simmer on top of the stove for about an hour or until beans are soft.
Meanwhile, in a small bowl combine sour cream, cumin, cardamom and hot sauce (to taste) and set aside in the refrigerator.
When the soup cools enough to handle safely, blenderize a portion of it to make a thick, textured soup. You can use an immersion blender, food processor, or traditional blender for this step.
Serve soup with a dollop of the seasoned sour cream, plus lime wedges, avocado, and red onion for garnish. (Recipeā¦193)