Wash and soak 4 cups dry black beans (over night). Add 1 bay leaf , 2 fresh garlic cloves and simmer until soft. Brown 1 onion and 1 red pepper in olive oil. Add 2 cans organic tomatoes, cumin, chili powder salt and pepper and a whole roasted garlic bulb. Finely chop 1 whole bunch fresh cilantro. Add to beans along with the juice and zest of 1 lime. Simmer for 1 hour. Add water or vegetable stock if too thick. Taste and adjust seasoning. This black bean soup freezes well.
Bonnie Kavanagh, The Pond Country Market, 6231 Barnhartvale Rd, Kamloops, 250-573-3622. “I’ve been making this soup for over 15 years, everyone loves it. Enjoy!”