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1
Place the beans in a pan or bowl with water to cover and soak overnight, or for at least 8 hours.
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2
Heat the olive oil in a soup pot over medium heat, then add the onions and a pinch of salt and saute until the onions are translucent, about 4 minutes.
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3
Add the bell pepper, jalapeno, minced garlic, oregano, cumin, cinnamon, and 1/4 teaspoon of salt and saute for 1 minute.
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4
Pour in 1/2 cup of the broth to deglaze the pot and cook until the liquid is reduced by half.
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5
Add the remaining 7 1/2 cups broth, along with the black beans, smashed garlic, kombu, cinnamon stick, and bay leaf.
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6
Bring to a boil over high heat, then simmer, partially covered, for 1 hour.
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7
Test a bean, and once they are at least halfway cooked, add another 1/4 teaspoon salt.
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8
(If too much salt is added too early, it will inhibit the softening of the beans.)
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9
Continue to simmer for another 30 minutes, until the beans are nice and soft.
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10
Meanwhile, preheat the oven to 350F.
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11
Cut the corn tortillas into strips and arrange them in a single layer on a sheet pan.
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12
Bake for 5 minutes, until slightly golden.
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13
Using a slotted spoon, fish out and discard the kombu, cinnamon stick, and bay leaf, then remove half of the cooked beans and set aside.
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14
Puree the remaining beans and the broth in a blender, in batches if need be, blending until the beans are as smooth as velvet.
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15
Return the soup to the pot over low heat, stir in the reserved beans, and gently reheat.
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16
Do a FASS check, and if it needs a little extra pop, add another 1/4 teaspoon of salt and 2 teaspoons of lime juice.
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17
Serve garnished with the tortilla strips, a sprinkling of cilantro, and a dollop of the Avocado Cream.
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18
You can use canned organic black beans, but make sure you give them the spa treatment first: Rinse, spritz with lemon juice, and sprinkle with salt.
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19
Add cooked beans just after sauteing the vegetables.
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20
Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
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21
(per serving)
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22
Calories: 390
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23
Total Fat: 5.6g (0.8g saturated, 3.4g monounsaturated)
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24
Carbohydrates: 70g
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25
Protein: 16g
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26
Fiber: 11g
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27
Sodium: 300mg
