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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups dried kidney beans (about 9 ounces) |
2 teaspoons olive oil |
1 large onion, chopped |
1 large red bell pepper, chopped |
1 large celery stalk, chopped |
3 garlic cloves, minced |
1 bay leaf |
1 tablespoon chili powder |
2 teaspoons ground cumin |
4 cups water |
1 14 1/2- to 16-ounce can diced tomatoes, pureed in processor |
1/8 teaspoon cayenne pepper |
4 tablespoons grated monterey jack cheese (about 1 ounce) |
Directions:
1. Place beans in large bowl. Pour enough cold water over to cover beans by 2-inches. Let stand overnight. Drain.
2. Heat oil in heavy large Dutch oven over medium-low heat. Add onion, bell pepper, celery, garlic and bay leaf; stir to coat with oil. Cover and cook until vegetables are tender and light golden, stirring occasionally, about 15 minutes. Uncover; add chili powder and cumin and stir 1 minute. Add beans, 4 cups water, tomatoes and cayenne; bring to boil. Reduce heat; cover and simmer until beans are tender, about 1 hour 10 minutes.
3. Uncover soup; season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring soup to simmer before continuing.) Discard bay leaf. Ladle soup into bowls. Sprinkle 1 tablespoon cheese over each bowl and serve.
4. Per Serving: calories, 337; total fat, 6 g; saturated fat, 2 g; cholesterol, 6 mg Nutritional analysis provided by Bon Appétit
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