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Ingredients:

2-1/2 cups dried Black Beans

6 cups water

2 Bay leaves

2 cloves garlic

2 onions, chopped

2 carrots, diced

1 celery stalk, diced

½ red pepper, chopped

½ yellow pepper, chopped

½ cup cilantro, chopped fine for garnish

2 t. cumin

1 t. oregano

2 t. salt

1 t. pepper

2” piece kombu

Instructions:

1. Wash and drain beans, place in pressure cooker with 6 cups water, 2 cloves garlic, 2 Bay leaves, kombu, oregano, and cumin. Set pressure cooker for 20 min. (or in large stockpot for 2 hours or longer, until soft)
2. Meanwhile, in stockpot, sauté onions, carrots, celery, and peppers in olive oil until soft.
3. When beans are done, remove bay leaves and kombu.  Using an immersion blender, puree the beans until smooth. 
4. Add the veggies to the beans. Add 2 t. of salt, 1 t. pepper. 
5. Taste and adjust spices to your liking. Add more salt and/or cumin if desired. 
6. Add approx. ½ cup cilantro.
7. When serving, garnish each bowl with chopped red onion, a little cilantro, and cashew cream  (recipe for cashew cream below)
8. Serve with tortilla chips.

Cashew Cream Recipe– puree until smooth, ½ cup of soaked cashews with ½ cup of water and juice from ½ lime. Salt to taste, Serve as garnish on soup.