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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups dried black beans |
4 1/2 cups water |
1 medium 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 (or more) chicken stock or canned low-salt chicken broth |
1/4 cup chopped fresh cilantro |
Directions:
1. Place beans in large bowl. Add enough cold water to cover beans by 3 inches and soak overnight.
2. Drain beans; transfer to heavy large pot. Add 4 1/2 cups water and next 7 ingredients. Bring to boil. Reduce heat; cover and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes.
3. Working in batches, puree black bean soup in blender with 2 cups chicken stock. Return soup to pot. Stir in chopped cilantro. (Soup can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer, thinning with additional chicken stock if necessary. Season to taste with salt and pepper.
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