Black Bean Soup with Avocado Salsa

This recipe serves:  8

2 avocados, chopped small
1 cup peeled, seeded and diced tomatoes
2 minced serrano chili peppers, or to taste
2 tablespoons finely minced red onion
3 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons chopped cilantro
salt, to taste
freshly ground black pepper

4 cups black beans, soaked overnight in water to cover
9 cups water or chicken stock
2 slices Canadian bacon
2 tablespoons olive oil
2 large onions, diced, about 3 cups
6 cloves garlic, chopped
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 tablespoon ground cumin
For the Avocado Salsa:
1. Combine all ingredients in a bowl and refrigerate.

For the Black Bean Soup:
2. Drain the beans and rinse. Place these in a large pot and cover with fresh water or chicken stock. Add the bacon.

3. Heat the olive oil in a large sauté pan over moderate heat. Add the onions and sauté until tender, about 7 minutes. Add the garlic cloves, cinnamon and cumin and cook for 2 minutes longer.

4. Add the onion mixture to the beans. Bring to a boil and simmer about 1 1/2 hours, or until the beans are very soft. Puree the soup. Adjust the seasoning.

5. Ladle the soup in to bowls. Add a dollop of sour cream to each bowl and a scoop of avocado salsa.

Serving Size: 1 bowl

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