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
- Place beans in large bowl. Pour enough cold water over to cover beans by 2-inches. Let stand overnight. Drain.
- 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.
- 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.
