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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Metzger Estate in Grand Prairie, Texas in 1994. Ingredients:
1-1/2 cups dried black beans |
4-1/2 cups water |
1 medium white onion chopped |
1 large carrot chopped |
3 bacon slices chopped |
5 large fresh thyme sprigs |
3 garlic cloves |
1 bay leaf |
2-1/4 teaspoons ground cumin |
2 cups chicken stock |
1/4 cup chopped fresh cilantro |
Directions:
1. Place beans in large bowl.
2. Add enough cold water to cover beans by 3” and soak overnight.
3. Drain beans then transfer to heavy large pot.
4. Add 4-1/2 cups water and next 7 ingredients then bring to a boil.
5. Reduce heat then cover and simmer until beans are very tender stirring occasionally.
6. Working in batches puree black bean soup in blender with 2 cups chicken stock.
7. Return soup to pot then stir in chopped cilantro.
8. Bring soup to simmer thinning with additional chicken stock if necessary.
9. Season with salt and pepper.
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