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In skillet toast:
2 T cumin seeds
In pressure cooker place:
1 1/2 c black beans, soaked for several hours or overnight
1 med onion
4-5 c water or broth (water should be approx. 1 inch above the soaked beans)
1-2 t cumin powder
2 large cloves garlic
Optional: ½ jalapeño, red or other hot pepper
Bring to pressure and cook 30-45 minutes till beans are soft.
Allow to cool a bit then blend.
1 t salt or to taste
toasted cumin seeds
Or: you may also chop the onion and saute with the cumin seeds in 1-2 T oil and then add after soup is blended.
May top with a bit of sour cream or plain yogurt and mashed avocado.

Ever notice all the varieties of beans these days. There are the usual: pinto, navy, great northern, kidney and then there are: snowcap, bolita, rattlesnake, red calypso, butterscotch calypso, turtle, and Jacob’s cattle to name a few.

The names alone are worth the try but nutrition is even a better reason. Economically beans rate high in cost of nutritive value. Weight for weight beans contain about the same percentage of protein as does fresh meat and about twice as much as grains. They are also a good source of iron and phosphorus. Plus you get the benefit of fiber. According to the JAMA (Journal of American Medical Association), Aug. 19, ‘74. “...fiber is necessary not only for the ‘bulk’ it provides in the intestine, but also for its effect on the chemical and bacteriological processes that take place in the intestine. Evidence has been presented to show that its removal from the diet may, directly or indirectly, cause certain diseases that are becoming an increasing problem in western countries.”