Gloria's Black Bean Soup
Yield
6 servingsPrep
8 hrsCook
4 hrsReady
13 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
black beans
dried |
|
| 1 | tablespoon |
cumin
ground |
|
| 3 | quarts |
water
|
*
|
| 2 | tablespoons |
oregano
dried |
*
|
| 2 | whole |
bay leaves
|
*
|
| 2 | tablespoons |
oregano
fresh, chopped |
*
|
| 1 | cup |
olive oil
or to taste |
|
| 3 | small |
shallots
peeled, diced |
*
|
| 2 | tablespoons |
parsley leaves
fresh |
|
| 1 | small |
onions
peeled, diced |
|
| 1 ½ | tablespoons |
sugar
|
|
| 1 | large |
sweet red bell peppers
cleaned, diced |
|
| 1 | large |
green bell peppers
diced |
|
| 4 | each |
scallions, spring or green onions
finely chopped |
|
| 3 | cloves |
garlic
minced |
|
| ½ | cup |
sour cream
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
black beans
dried |
|
| 15 | ml |
cumin
ground |
|
| 3 | quarts |
water
|
*
|
| 3E+1 | ml |
oregano
dried |
*
|
| 2 | whole |
bay leaves
|
*
|
| 3E+1 | ml |
oregano
fresh, chopped |
*
|
| 237 | ml |
olive oil
or to taste |
|
| 3 | small |
shallots
peeled, diced |
*
|
| 3E+1 | ml |
parsley leaves
fresh |
|
| 1 | small |
onions
peeled, diced |
|
| 23 | ml |
sugar
|
|
| 1 | large |
sweet red bell peppers
cleaned, diced |
|
| 1 | large |
green bell peppers
diced |
|
| 4 | each |
scallions, spring or green onions
finely chopped |
|
| 3 | cloves |
garlic
minced |
|
| 118 | ml |
sour cream
optional |
|
Directions
Soak the beans in water overnight in a large heavy pot.
The next day, add the bay leaves the beans and water, and bring mixture to a boil.
Reduce heat to simmer and cook uncovered, over low heat for three to four hours, until tender.
The beans should split open. stir occasionlly, and add more water if necessary.
Heat the oil in a heavy bottomed skillet.
Add the shallots and onions, and sauté for three minutes.
Add red pepper, green pepper and garlic. and sauté for three minutes.
Then add cumin, oregano and parsley, and sauté 3 seconds more.
Add the sugar and salt.
Let mixture cool.
Purée all the sautéd mixture throughly in a food processor or blender.
Add the purée to the beans, cook 20 to 30 minutes more.
Correct seasoning if needed.
The soup will be very thick.
Remove bay leaves before serving.
Garnish with green onions and a dollop of sour cream, if desired.
