- 2 1/2 cups dry black beans
- 6 cups water
- 3 tablespoons olive oil
- 2 onions, chopped
- 3 cloves garlic, chopped
- 6 stalks celery, chopped, with leaves
- 2 cups water
- 8 cups chicken broth
- 1/2 teaspoon ground cayenne pepper
- 1 1/2 teaspoons ground cumin
- 2 tablespoons balsamic vinegar
- 1/4 cup sherry
- 1 tablespoon soy sauce
- 1/2 teaspoon ground black pepper
- 1/4 cup sour cream
- 1/4 cup chopped green onions
- In a medium-size stock pot, add dried black beans and 6 cups of water, cover and let soak overnight.
- In another large stock pot, heat olive oil and add onion, minced garlic and chopped celery. Saute until vegetables are softened.
- Drain and rinse soaked black beans. Add pre-soaked beans or drained and rinsed canned beans to vegetable mixture along with 2 cups water and broth. Bring to boil; reduce heat and simmer.
- Add cayenne pepper and ground cumin. Partially cover the pot and simmer over low heat for 2 to 2 1/2 hours, or until beans are soft.
- Puree soup in batches in food processor or blender. Return pureed soup to stock pot and simmer.
- Add vinegar, sherry, soy sauce and pepper. Serve hot with a dollop of sour cream or yogurt and chopped green onions.
04/03/2017
recipepes.com
Carib Black Bean Soup, recipe
PT15M
PT1H
5
455 calories
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