Nutrition Facts

• • Calories: 184
  • Fat: 3g
  • Saturated Fat: 0
  • Cholesterol: 2mg
  • Sodium: 248mg
  • Carbohydrates: 37g
  • Fiber: 10g
  • Protein: 12g

Ingredients

• • 1 lb dried black beans
  • 1 Tbsp canola oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, seeded and minced
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp dried oregano
  • 3 cups water
  • 1 Tbsp lime juice
  • 1 bay leaf, optional
  • 1/2 tsp salt
  • 1/2 cup fat-free sour cream, for garnish
  • 2 Tbsp chopped fresh cilantro, for garnish
  • 3 Tbsp chopped fresh tomato, for garnish

Preparation

• • Sift and sort through the beans and remove any stones and broken beans. In a large pot, place sorted beans and enough water to cover by 3 inches. Do not cover with a lid. Bring the water to a simmer over medium-high heat. Continue simmering for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain beans and set aside.
  • In another large pot, heat oil over medium heat until hot. Add onion and garlic and sauté until onion softens, about 3 minutes. Add jalapeno, chili powder, cumin and oregano and sauté about 5 minutes, or until the jalapeño is soft. Add cooked beans, water, lime juice and bay leaf (if using) and bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until soup thickens, about 15 minutes. Remove the bay leaf.
  • Transfer 2 cups soup to a blender and purée. Return to pot and reheat over medium-low heat, stirring frequently. Add salt and stir.
  • Serve topped with a dollop of sour cream, chopped cilantro and chopped tomato for garnish, if desired.

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