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BLACK BEAN SOUP




Source of Recipe


epicurious.com


List of Ingredients




1 pound dried black beans


1/4 cup olive oil
2 green bell peppers, chopped
1 large onion, chopped
3 garlic cloves, chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
4 cups (or more) water


Sour cream
Chopped fresh cilantro
Minced seeded jalapeño chilies



Recipe



Place beans in large Dutch oven. Add enough water to cover by 5 inches. Simmer until beans are tender, about 2 hours.

Heat oil in large skillet over medium-high heat. Add peppers, onion and garlic. Sauté until brown, about 10 minutes. Add oregano and cumin; stir 1 minute. Add to beans. Add 4 cups water. Bring to boil. Reduce heat; simmer until mixture thickens, stirring often, about 45 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before serving thinning with more water if too thick.)

Ladle soup into bowls. Serve with sour cream, cilantro and jalapeños.

Serves 6.


Bon Appétit
September 1995