Whole spices and dried herbs like cinnamon sticks, bay leaves, caraway seeds, and peppercorns will give intense flavor to a dish that cooks for several hours, so be careful not to overdo them. Chopped fresh herbs such as parsley remain vibrant if you stir them in near the end or when the dish is finished. Cumin and fiery serrano chile infuse this simple soup as it cooks, and a dollop of sour cream provides a refreshing foil for the spicy flavors. For less heat, seed the chile first or use a milder pepper, such as jalapeño. You can also omit the chile altogether, if you prefer.
Yield
6 servings
Ingredients
1 pound dried black beans
4 cups fat-free, less-sodium chicken broth
2 cups chopped onion
1 cup water
1 tablespoon ground cumin
3 bay leaves
1 serrano chile, finely chopped
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1/4 cup chopped fresh cilantro
3 tablespoons reduced-fat sour cream
Cilantro sprigs (optional)
Preparation
1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
2. Combine beans, broth, and next 5 ingredients (through chile) in an electric slow cooker. Cover and cook on LOW 10 hours. Discard bay leaves. Stir in juice and salt. Ladle 1 1/2 cups soup into each of 6 bowls; sprinkle each with 2 teaspoons chopped cilantro. Top each serving with 1 1/2 teaspoons sour cream. Garnish with cilantro sprigs, if desired.
