Recipe for Black Bean Soup with Red Onion Salsa 
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Yield:
10
Ingredients:
Amount Ingredient
FOR THE SOUP ----------------
1 lb dried black beans
1 med yellow onion, chopped
1 lrg carrot, scrubbed & chopped
1 x rib celery, chopped
1 whl pimento, roast, peel, seed &
chop
2 x cloves garlic, chopped
1/2 tsp ground oregano
6 cup water
6 cup chicken stock
1 tbl chopped fresh parsley
1/2 tsp ground cumin
1 x ancho chile, stem removed,
finely chopped
----------------- FOR THE SALSA ----------------
1 x clove garlic, quartered
1 tbl cilantro, finely chopped
1/2 tsp salt
1 x red onion, peeled & cut in
eighths
Instructions:
Instructions: To prepare the soup:
Wash and pick over the beans, cover with water and soak overnight. The next day, drain off the water, rinse beans in fresh water, and place in a large soup pot.

Add the rest of the soup ingredients, cover, and bring to a boil. Reduce the heat to low and simmer for 1 1/2 to 2 hours or until the beans are nice and tender.

To prepare the salsa:
Chop the garlic and cilantro coarsely in the bowl of a chopper or a food processor fitted with a metal blade. Add the salt, onion, and vinegar and pulse 2 or 3 times to coarsely chop. Do not over chop or blend,

Ladle the soup into bowls and top each serving with a tablespoonful of the salsa.

SERVING SUGGESTIONS: Serve with warm flour tortillas and finish the meal with a mango sorbet for dessert. Or use as a first course followed by Red Snapper with Jalapeno and New Mexico Red Chile (see recipe).

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