Black Bean Epazote Soup with Tomato-Toma

Soak the black beans for 2 hours and drain.

In a deep, heavy-based pot, heat the olive oil over medium heat. Add the onions and cook about 5 minutes until translucent. Add the beans, garlic, and the cold water. Bring to a boil, skimming any foam that rises to the surface. Reduce to a simmer.

In an hour or when the beans are soft, add the tomato, epazote, chipotle chili, cumin, coriander, and salt. Continue cooking until the beans start to break down and the broth begins to thicken. Taste for seasoning and add salt and pepper if needed.

If you're serving this soup immediately, you may want to thicken it by pureeing a cup or two of the beans in a blender or food processor and then recombining them with the rest of the soup. The soup will thicken on its own if refrigerated overnight.

To make the salsa, in a small bowl, combine the tomato, tomatillos, onion, jalapeno and cilantro. Taste for seasoning and add salt as needed. This salsa will taste best if assembled no more than an hour before serving.

Ladle the soup into individual serving bowls and garnish each portion with the salsa. Serve hot with a dollop of sour cream and snipped chives.

NOTE: Epazote, an herb often used in Mexican cooking, adds an authentic, musky undertone to this soup, and some claim it makes the beans easier to digest. Look for epazote in your local Mexican grocery store.

If you can't find chipotle chilies, use cayenne instead. Your soup will have a nice spicy kick, but you'll miss the distinctive smoky flavor that's found only in chipotle.