Black Bean Soup And Chive Blossoms

Directions

1. Soak the beans overnight in water to cover. The next day, drain the beans.
2. Heat the butter in a large saucepan over medium heat, add in the wild onions and saute/fry till translucent/soft, about 3 min. Add in the garlic, saute/fry 1 more minute, and add in the liquid removed beans, salt, pepper, and 4 c. of the water.
3. Bring to a boil over high heat, then reduce the heat and simmer, covered, 30 min, stirring occasionally to avaoid burning the beans.
4. Add in 4 more c. water and cook, uncovered, another 30 min, again stirring occasionally.
5. Add in the remaining 2 c. water and cook 20 min, till the beans are soft but still hard.
6. While the beans are cooking, prepare the tortilla chips. Stack the tortillas on a work surface. With a sharp knife, cut the round tortillas into 3 interlocking triangles.
7. Heat the oil over medium hihg heat in a skillet till it is very warm but not smoking. Carefully place each tortilla triangle in the oil; be careful of splatters. Allow the tortillas to cook 30 seconds and, with a fork, turn the tortillas over, then repeat the process with the remaining tortillas.
8. Remove the chips from the oil and dip a corner of each chip into the blue cornmeal. Place on a paper towel to drain off excess oil.
9. Garnish the soup with the chips, purple chive blossoms, and minced chives.
10. Serve warm with the lowfat sour cream on the side.