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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 jalape�o 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. Saut� 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 jalape�os.

    Serves 6.


    Bon App�tit
    September 1995





 

 

 


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