Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 10 \N | Sun-dried tomatoes; (not packed in oil) |
| 1 cup | Boiling water |
| 1½ cup | Onions; finely chopped |
| 3 \N | Garlic cloves; minced or pressed |
| 1 \N | Jalapeno chile; minced, or 1/4 teaspoon cayenne |
| 2 tablespoons | Vegetable oil |
| 1 teaspoon | Ground cumin |
| ⅓ cup | Water |
| 3 cups | Tomatoes; (28-ounce can -, undrained) |
| 32 ounces | Black beans; (canned) OR 4 cups cooked with their liquid |
| 1 cup | Cilantro; chopped fresh |
| \N \N | Additional water or tomato juice |
| \N \N | Yogurt or sour cream |
In a small bowl, cover the sun-dried tomatoes with the boiling water and set aside. In a soup pot, saute' the onions, garlic, and chile or cayenne in the oil for about 5 minutes, stirring frequently, until the onions are translucent. Add the cumin, ⅓ cup water, and the juice from the tomatoes.
Break up the tomatoes by squeezing them into the soup pot, or chop them coarsely right in the can and add them to the pot. Cover and bring to a boil. lower the heat and simmer; covered, for 5 minutes. Add the black beans and their liquid, and continue to simmer, stirring occasionally to prevent sticking. Drain and chop the softened sun-dried tomatoes. Add them to the soup and cook for 5 to 10 minutes longer, until the onions are tender. Stir in the cilantro and remove the soup from the heat. Puree half of the soup in a blender or food processor and return it to the pot. If the soup is too thick, add some water or tomato juice. Reheat gently. Serve each bowl of soup with a dollop of yogurt or sour cream.
Source: Moosewood Restaurant Cooks at Home. Adapted for MasterCook by Brenda Adams <adamsfmle@...>; mc 5 /11/97 Recipe by: Moosewood Restaurant Cooks at Home Posted to recipelu-digest by Badams <adamsfmle@...> on Feb 25, 1998