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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 8 |
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Wonderfully warm & filling soup. Not sure where it came from, but it's a comforting favourite. You can adjust the spices to your taste. If you used vegetable stock, it would be a vegetarian dish & without the cream, it would be vegan. I have also done this in the crockpot. Ingredients:
2 cups dried black beans, washed |
8 cups water |
1/4 cup olive oil |
2 large onions, finely chopped |
8 cloves garlic, minced (or to taste) |
1 teaspoon minced chili or 1 teaspoon hot sauce (to taste) |
2 teaspoons salt |
6 cups chicken stock (could substitute veggie if you wanted a vegetarian soup) |
sour cream |
chopped parsley or cilantro or chili, for garnish |
8 dashes sherry wine (one per person) (optional) |
Directions:
1. Bring water& beans to a boil over high heat.
2. Reduce heat to a simmer& cook till beans are soft, about 1 hour.
3. In another saucepan, heat oil,& cook onions until light brown, about 15 minutes.
4. Add garlic, chili& salt, cook 4 minutes or so to release fragrance.
5. Add black beans, liquid& stock; bring to boil& simmer for about 30 minutes.
6. Use blender to puree the soup (I only puree some of the soup, so it remains chunky).
7. Ladle into bowls, stir in a small splash of sherry (if desired, it balances well with the bean flavour)& garnish with a dollop of sour cream& some chopped herbs.
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