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1
Soak the beans overnight in water to cover.
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2
The next day, drain the beans.
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3
Heat the butter in a large saucepan over medium heat, add in the wild onions and saute/fry till translucent/soft, about 3 min.
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4
Add in the garlic, saute/fry 1 more minute, and add in the liquid removed beans, salt, pepper, and 4 c. of the water.
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5
Bring to a boil over high heat, then reduce the heat and simmer, covered, 30 min, stirring occasionally to avaoid burning the beans.
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6
Add in 4 more c. water and cook, uncovered, another 30 min, again stirring occasionally.
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7
Add in the remaining 2 c. water and cook 20 min, till the beans are soft but still hard.
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8
While the beans are cooking, prepare the tortilla chips.
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9
Stack the tortillas on a work surface.
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10
With a sharp knife, cut the round tortillas into 3 interlocking triangles.
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11
Heat the oil over medium hihg heat in a skillet till it is very warm but not smoking.
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12
Carefully place each tortilla triangle in the oil; be careful of splatters.
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13
Allow the tortillas to cook 30 seconds and, with a fork, turn the tortillas over, then repeat the process with the remaining tortillas.
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14
Remove the chips from the oil and dip a corner of each chip into the blue cornmeal.
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15
Place on a paper towel to drain off excess oil.
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16
Garnish the soup with the chips, purple chive blossoms, and minced chives.
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17
Serve warm with the lowfat sour cream on the side.
