Title: Cocoa black-bean soup
 Categories: Soup
      Yield: 8 Servings
 
      1 lb Dried black beans
     10 c  Water
      1 ts Salt
      1 lg Bell pepper; cored &
           -halved
    2/3 c  Peanut oil or salad oil
      1 lg Yellow onion; sliced
      4    Cloves garlic; minced
      1 sm Hot green pepper;
           -halved & seeded
      3 ts Salt or to taste
    1/2 ts Fresh ground black pepper
  1 1/2 tb Plain cocoa powder
      1    Bay leaf
    1/4 ts Whole cumin seed
      1 ts Sugar
  2 1/2 tb Red wine vinegar
  2 1/2 tb Olive oil
 
  SERVES 8-10
  
    I want you to understand that cocoa was used in cooking long before
  it was loaded with vanilla and sugar. This recipe will surprise you,
  as the cocoa adds an interesting bit of depth to a good black-bean
  soup.
  
    Chocolate freaks will not recognize this flavor, but they will love
  it!
  
    Rinse the black beans and soak overnight in the 10 cups of water,
  along with 1 teaspoon salt and the green bell pepper.
  
    In a large, heavy-bottomed 6-quart soup pot, bring the beans,
  soaking water, and pepper to a boil. Simmer until tender, about 45
  minutes. Remove the green-pepper pieces and discard.
  
    Heat the peanut oil in a deep frying pan or heavy saucepan. Saut‚
  the onion, garlic, and green hot pepper until soft. Remove 2-1/2 cups
  of the bean broth from the pot and add it to the frying pan. Simmer
  this mixture for l0 minutes. Strain the onions, garlic, and hot
  pepper from the broth and discard them. Add the seasoned broth to the
  soup pot. Add salt, pepper, cocoa, bay leaf, cumin, and sugar. Bring
  to a boil and simmer, covered, for about 1-1/2 hours, or until the
  soup thickens. You may have to add more water if too much of the
  liquid cooks away.
  
    Before serving, add the vinegar and olive oil. Mix well.
  
  TIME INCLUDES SOAKING BEANS
  
  OVERNIGHT
  
  From .  Downloaded from Glen's MM