1 1/2 c  Dry black beans
- rinsed and soaked
- 6 hrs or overnight
1 sm Onion; diced
1    Garlic clove; finely chopped
1/2    Chipotle chile; minced -OR-
1 tb -Smoked Chile Salsa
16 oz Canned peeled tomatoes
- chopped, juice reserved
1/2 bn Cilantro

GARNISHES
Sour cream
Grated muenster cheese
-=OR=- Monterey Jack cheese
Chile pequins; -=OR=- other
-Small dried Red Chiles

DRAIN THE BEANS and put them in a soup pot with enough cold water to cover
by a couple of inches. Bring to a boil and skim off the foam that rises to
the surface; then add the onions and the garlic. Lower the heat and cook
until the onions are soft, about 15 minutes; add the tomatoes and their
juice, the pureed chiles and half the cilantro and lightly salt. Simmer
until the beans are tender, an hour or so. Occasionally give them a stir
while theyre cooking. When done, taste for salt, stir in the remaining
cilantro and garnish as desired.