Broadway Black Bean Soup
Yield
1 batchPrep
10 minCook
3 hrsReady
11 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
black beans
dried, washed and picked, over for stones |
|
| 1 | x |
water
to cover beans, cold |
*
|
| ¼ | cup |
vegetable oil
or olive oil |
|
| 1 | large |
onions
chopped |
|
| 1 | bunch |
cilantro
stemmed and chopped |
*
|
| 8 | cloves |
garlic
minced |
|
| 2 ½ | teaspoons |
cumin
|
|
| 2 | teaspoons |
coriander
|
|
| ½ | teaspoon |
oregano
crushed |
|
| 4 ½ | teaspoons |
chili powder
New Mexico |
|
| 1 ½ | teaspoons |
red chili peppers
crushed |
|
| 28 | ounces |
tomatoes, canned
pureed |
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| 3 | cups |
chicken broth
|
|
| 1 | x |
garlic
to taste |
*
|
| 4 | tablespoons |
brandy
or sherry |
|
| 1 | x |
cilantro
fresh |
*
|
| 1 | x |
Parmesan cheese
freshly grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
black beans
dried, washed and picked, over for stones |
|
| 1 | x |
water
to cover beans, cold |
*
|
| 59 | ml |
vegetable oil
or olive oil |
|
| 1 | large |
onions
chopped |
|
| 1 | bunch |
cilantro
stemmed and chopped |
*
|
| 8 | cloves |
garlic
minced |
|
| 13 | ml |
cumin
|
|
| 1E+1 | ml |
coriander
|
|
| 2.5 | ml |
oregano
crushed |
|
| 23 | ml |
chili powder
New Mexico |
|
| 7.5 | ml |
red chili peppers
crushed |
|
| 809.2 | ml/g |
tomatoes, canned
pureed |
|
| 5 | ml |
black pepper
freshly ground |
|
| 7.1E+2 | ml |
chicken broth
|
|
| 1 | x |
garlic
to taste |
*
|
| 6E+1 | ml |
brandy
or sherry |
|
| 1 | x |
cilantro
fresh |
*
|
| 1 | x |
Parmesan cheese
freshly grated |
*
|
Directions
Clean beans, cover with water and soak overnight.
Drain before placing beans in a large stock pot and covering with cold water.
Bring to boil, lower temperature to low, cover and simmer 2½ to 3 hours or until beans are very tender.
NOTE: If you have a crock pot, cook beans overnight or all day on low.
Do not add salt - it makes the beans tough.
In a large skillet heat the oil of your choice; sauté onion, cilantrol, garlic, cumin, coriander, oregano, chili powder and red chilies until onion is tender.
Stir in tomatoes, pepper, chicken broth and garlic to taste.
Cook 5 minutes over medium heat; set aside.
Drain beans; cool and puree.
Return to stock pot, add contents of skillet and stir well.
Turn heat to medium and cook soup until heated through.
Add additional broth if soup is too thick.
Stir in brandy or sherry.
Spoon soup into bowls. Garnish with freshly grated Parmesan cheese and cilantro.
Optional: A tablespoon of sour cream on top of each bowl or 1 tablespoon guacamole.
