Black Bean Soup with Chiles

Serves 6 as main course

This hearty soup can be made in a slow-cooker or Crock Pot.

1 tbsp olive oil

2 medium onions, chopped

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

4 garlic cloves, minced

4 tsp ground cumin

1 16-ounce/500 g package of dried black beans

1 tbsp chopped canned smoked Chipotle chilies

7 cups hot water

2 tbsp fresh lime juice

2 tbsp coarse kosher salt

¼ tsp freshly ground black pepper

For garnish

1 cup plain yogurt

½ cup plum tomatoes, seeded and chopped

¼ cup chopped fresh cilantro (fresh coriander leaves)

Heat oil in a large, non-stick skillet over medium high heat. Add onions and both bell peppers and sauté until they begin to brown, about 8 minutes.
Add garlic and cumin, stir and cook about 1 minute.
Transfer the mixture to a large (6 quart/5 l) stock pot or to a slow cooker (Crock Pot)
Add beans and chilies, then 7 cups hot water.
Cover and cook for about 6 hours over low heat (slow simmer) or for Crock Pot on high. Cook until beans are very tender.
With a slotted spoon, remove about 2 cups of beans and process in a blender or food processed until smooth. Return to the soup.
Add and stir in lime juice, salt and pepper.
Ladle soup into serving bowls and add a big dollop of yogurt to each with a sprinkle of tomatoes and cilantro before serving.

Source: "Bon Appetit", March 2004