Memory Lane Black Bean Soup
Total Time: 2 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 2 hrs
Ingredients
- Servings: 6
- 1 lb dried black beans
- 6 cups water, for soaking
- 8 cups water, for cooking
- 1 large carrot, diced
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 bay leaf
- 1 teaspoon dried oregano or 1 teaspoon italian seasoning
- 1/4 cup dry sherry
- 2 teaspoons salt
- black pepper, freshly ground
Recipe
- 1 soak 1 lb. of dried black beans in 6 cups water, either by the quick soak method (boil for 2 minutes, let sit one hour) or overnight.
- 2 drain the beans.
- 3 put them in a soup pot and add 8 cups of water.
- 4 add diced vegetables, bay leaf and oregano or italian seasoning.
- 5 bring to a boil, then turn heat to simmer.
- 6 cover and simmer until beans are very soft. this might take 2-plus hours.
- 7 stir from time to time and add water if it needs some.
- 8 when beans are very soft, add 1/4 cup sherry, 2 teaspoons salt and black pepper to taste.
- 9 simmer another 15 minutes.
- 10 remove bay leaf.
- 11 puree with a stick blender if you have one, or in container of blender jar. (safety warning: if you use a blender do not fill more than 1/2 full with hot soup and hold the lid on firmly with one hand to prevent volcanic eruption.)
- 12 garnish with avocado cubes or lemon and serve hot.
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