How to make it

  • Rinse and sort the beans, soak them in enough water to cover them, for 6 - 8 hours or overnight.
  • Drain the beans, and put them in a large soup pot with 8 cups of fresh water.
  • Bring the beans to a boil, reduce the heat, and simmer for 1 1/2 to 2 hours, until tender but not mushy
  • While the beans are cooking, heat the oil in a large skillet over medium heat.
  • Saute the onions, garlic, peppers, and jalapenos until soft, about 5 mins.
  • When the beans are tender, stir the sauteed vegetables into the pot. add the crushed and whole tomatoes and juice, the cinnamon, salt, cumin seed, cayenne, paprika, and coriander.
  • Stir well and simmer for 20 minutes, stirring occasionally.
  • Ladle into soup bowls, add cilantro or sour cream if desired.

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