Downtown black bean soup
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Downtown black bean soup
  Beans    Soups  
Last updated 6/12/2012 1:00:52 AM. Recipe ID 24121. Report a problem with this recipe.
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      Title: Downtown black bean soup
 Categories: Beans, Soups
      Yield: 6 servings
 
      2    And 1/2 quarts water or
           -vegetable stock and stir
           -into it
      2 c  Black beans and 2 bay
           -leaves.
 
  Bring to a boil
  
  Turn down the heat and let simmer a couple of hours until the beans
  start to get tender, then heat 1/4 to 3/4 cup olive oil (how much
  will your conscience allow?) and cook in it until tender but not
  browned
  
  3 onions, chopped 2 green peppers, chopped 1 fresh jalepeno pepper,
  chopped (optional) 4 to 6 cloves of garlic, pressed 1 to 3 teaspoons
  salt, maybe more (taste it)
  
  Stir this mixture into the simmering black beans and let cook until
  quite tender and flavorful. More salt may be needed, and if you have
  a chance to let the soup sit overnight at this point, it will be even
  better. If desired, puree half or all of this to smoothness; we like
  it half-pureed, half-chunky. If you do puree it, be sure to reheat it
  before serving it, either as is or Cuban-style: bowls of steaming hot
  white rice and dishes of chopped raw onions are on the table, and
  each person stirs as much or as little rice and onions as they wish
  into their soup.
  
  From: The Dairy Hollow House Cookbook Crescent Dragonwagon with Jan
  Brown
 




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Recipe ID 24121 (Apr 03, 2005)

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