Title: Frijol Soup
Categories: Ethnic Soup Vegetable
Yield: 8 Servings

1	lb	Dried pinto, black, or red beans; rinsed and picked ov
2	qt	; water
1	lg	Onion; chopped
1	md	Ripe tomato; chopped
3		Serranos or fresh jalapenos or-
8		Fresh or dried chiltepines or-
3		Dried small red chillies, (de arbol
1		Or 2 habaneros
1		Salt to taste
1		Ham bone; (optional)
2	cl	Garlic; chopped
10		To 12 sprigs cilantro
1		Sour cream or plain yogurt; for garnish (optional)
8		To 10 additional sprigs cilantro fo

Place the beans in a large, deep, heavy stockpot ot Dutch oven; cover with water, and allow to sit overnight. Drain. Add the 2 quarts of water, onion, tomato, chillies, and salt. Cover and bring to a boil over high heat. Reduce the heat to medium and simmer, covered, until the beans are very soft, 4 to 5 hours. Be careful not to let the beans cook dry and burn. Add boiling water as needed, never cold water or the beans won't be tender. You can cook a ham bone with the beans if you like, but true Mexican beans seldom have added meat.

Once the beans are cooked, add the garlic and cilantro, then puree the soup in a blender in batches, adding water until the desired consistency is reached. This soup may be served thick and eaten as the main dish or thinner if served before the meal. Pour the soup into warmed bowls and add a dollop of sour cream and a sprig of fresh cilantro to each. Serve immediately, with toasted tortilla chips.

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