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Prep Time: 20 Minutes Cook Time: 305 Minutes |
Ready In: 325 Minutes Servings: 1 |
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Ingredients:
1 (16-ounce) package dried black beans |
3 quarts water |
3 chicken bouillon cubes |
1/2 small onion |
1/4 small green bell pepper |
6 garlic cloves, minced |
2 tablespoons olive oil |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
1 1/2 teaspoons sugar |
1 teaspoon salt |
1/2 teaspoon pepper |
garnish: minced onion |
Directions:
1. Wash beans, and remove any foreign particles and debris.
2. Soak beans in water to cover in a 6-quart stockpot 8 hours. Rinse and drain beans.
3. Bring beans, 3 quarts water, and bouillon to a boil. Cover, reduce heat to low, and simmer 3 hours. Do not drain.
4. Process 1/2 small onion and bell pepper in a blender or food processor until smooth, stopping to scrape down sides.
5. Sauté garlic in hot oil in a large skillet over medium-high heat 1 minute. Add onion mixture, and cook, stirring constantly, 4 minutes.
6. Stir onion-and-garlic mixture into beans. Add oregano and next 4 ingredients. Simmer, uncovered, 1 1/2 to 2 hours or until beans are tender and soup is thick. Garnish, if desired.
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