Black Bean Soup

Ingredients

1 pound dried Molinera Black Beans
(about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained

• 1 tablespoon Molinera Olive
• 2 medium-size red onions, chopped
• 1 medium-size red bell pepper, chopped
• 1 medium-size green bell pepper, chopped
• 4 garlic cloves, minced
• 4 teaspoons ground cumin
• 7 cups hot water
• 2 tablespoons fresh lime juice
• 2 teaspoons coarse kosher salt
• 1/4 teaspoon ground black pepper
• 1 cup plain nonfat yogurt
• 1/2 cup chopped seeded plum tomatoes
• 1/4 cup chopped fresh cilantro

Heat olive oil in large nonstick skillet over medium-high heat. Add onions,bell peppers and sauté until beginning to brown, about 8 minutes.

Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours.

Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.

Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.