Instructions

1. 1

   Spread the dry beans out on a baking sheet and pick out any pebbles.

2. 2

   Place the beans in a big soup pot, cover with water by 3 inches and allow them to soak overnight or for 6-8 hours, then discard that water. Return the soaked beans to the pot and cover with 3 inches of water again, bring to a boil. Reduce heat to medium low, put the cover on and allow to cook until the beans start to get tender but still firm, about 1 1/2 hours.

3. 3

   Drain the beans.

4. 4

   Heat the oil in a soup pot over med-high heat.

5. 5

   Add the onion along with a pinch of salt and saute until softened and golden. Stir in 1 tbsp of ground cumin, add the beans along with the broth or water and bring to a boil. Reduce heat to medium-low, cover and cook for 30 min. Meanwhile peel and chop the sweet potatoes. Wash the kale, remove the stems and chop the leaves.

6. 6

   Remove half of the beans and liquid and set aside to cool a bit.

7. 7

   Add the sweet potatoes and kale to the pot with some salt and pepper. Cover and cook for 10 minutes.

8. 8

   Transfer the cooled beans to a blender and puree until smooth, then return them to the pot. Stir in the remaining 1 tbsp of ground cumin. Now add 1 tbsp of the chipotles in adobo. Taste and continue to add more until it has a spice level that you like. Adjust the salt & pepper as needed.

9. 9

   Serve with a dollop of sour cream.