Pinyon-Mint Black Bean Soup

2 C. black beans soaked overnight, drained and rinsed
1 T. olive or light olive oil
1 small onion, minced
1 leek, finely sliced
1 red jalapeno chile, minced
10 C. water
1/2 C. yogurt
2 T. chopped cilantro
2 T. fresh mint, minced
5 T. pinyon nuts toasted and chopped
1 tsp salt

Soak beans overnight; drain and rinse. Transfer to a large soup pot, cover with fresh water. Add oil, onion, leek and chile to the soup pot and sauté briefly. Add beans and water. Bring to a boil, then simmer until beans are tender, about 1 hour. Add salt, then puree half the beans in a blender until smooth. Return puree to the pot, add yogurt and reheat, stirring in pinyon nuts and cilantro. Reserve some nuts for garnish, along with the mint. Ladle and serve.

Serves 4

 from: DesertUSA