Fire Roasted Salsa Black Bean Bisque

Directions

1. 1
   Black Beans
2. 2
   In a 5 1/2 quart pot, put a small hand full of beans in the pot one handful at a time to make sure there are no rocks.
3. 3
   Rinse the beans and add the water, onion, garlic and dried pepper.
4. 4
   Bring to a boil then turn down to medium-low.
5. 5
   Cover and cook for about 1 1/2 hours.
6. 6
   Check to see if you need to add another cup of water. Only if there is no water. It should be fine.
7. 7
   Taste to see if they are soft.
8. 8
   When the beans are finished cooking, remove the dried pepper.
9. 9
   * It depends on how old the beans are as to how long it will take to cook, older beans will take longer.
10. 10
    Salsa
11. 11
    Core tomatoes, slice in half, cut an x on the bottom and place on a baking sheet.
12. 12
    Slice onion in half, then cut each half into three pieces and place on baking sheet.
13. 13
    Add the jalapeno, anaheim and poblano pepper on the baking sheet.
14. 14
    Place baking sheet on the top rack and broil for about 6 8 minutes. (check at 6 minutes)
15. 15
    Turn peppers over and broil for 4 5 more minutes.
16. 16
    When cool, take the skins off the tomatoes.
17. 17
    Remove the skins off the peppers, cut off the stem and de-seed. (Leave the seeds in the jalapenos if you like it hotter)
18. 18
    Put the garlic in a food processor or blender and pulse until minced.
19. 19
    Then add all the vegetables, cilantro, lime juice, sea salt and blend.
20. 20
    Reserve a cup for garnish.
21. 21
    Soup
22. 22
    Stir the salsa into the beans.
23. 23
    Add the paprika, cumin and salt.
24. 24
    Let cook for at least 30 more minutes to incorporate the flavors.
25. 25
    In batches, add to a food processor, blender or use a hand-held immersion blender right in the pot. Puree well.
26. 26
    Serve with cheese, cilantro, salsa and chips if desired.