Ingredients

For the soup:
1 tablespoon olive oil
2 medium-size yellow onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
5 garlic cloves, minced
4 teaspoons ground cumin
2 bay leaves
1 16-ounce package dried black beans
2 1/2 tablespoons chopped canned chipotle chiles
4 cups water
4 cups vegetable broth (chicken broth can be used as a substitute)
3 tablespoons fresh lime juice
2 teaspoons kosher salt
1/4 teaspoon ground black pepper

For the garnish:
1 cup plain nonfat Greek yogurt
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro

Directions

Follows these instructions to substitute a slow cooker for the Dutch oven in this recipe, decrease water to 3 cups. Cover and cook on high for about six hours, or until beans are tender.

1. Heat olive oil in large nonstick skillet over medium-high heat. Add onions and bell peppers and sauté until beginning to brown. Add garlic, bay leaves, and cumin; sauté for just under a minute.
2. Transfer mixture to 6-quart Dutch oven. Add beans, chipotles, water, and broth. Simmer on stove top until mixture reaches a boil.
3. Turn off heat, cover, and remove from stove top. Place into the oven and cook at 275°F until beans are very tender, about three hours. Make sure to check on the beans while cooking. If they look to dry, add more broth or water.
4. Remove Dutch oven from stove and transfer two cups of the bean mixture to blender; puree until smooth. Return puree to Dutch oven. Stir in lime juice, salt, and pepper.
5. Top each serving with a dollop of yogurt, tomatoes, and cilantro

Makes six servings.

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