Gloria's black bean soup

Yield: 6 servings

Measure Ingredient
1 pounds DRIED BLACK BEANS
1 tablespoon GROUND,CUMIN
3 quarts WATER
2 tablespoons DRIED OREGANO
2 \N WHOLE BAY LEAVES
2 tablespoons FRESH OREGANO CHOPPED
\N \N OR 2 TS.DRIED
1 cup OLIVE OIL,OR TO TASTE
3 \N SMALL SHALLOTS,PEELED DICED
2 tablespoons FRESH PARSLEY 1,OZ.
1 \N SMALL ONION,PEELED DICED
1½ tablespoon SUGAR
1 \N LARGE RED PEPPER,CLEANED DIC
1 \N LARGE GREEN PEPPER DICED
4 \N GREEN ONIONS,FINELY CHOPPED
3 \N CLOVES GARLIC,MINCED
½ cup SOUR CREAM.OPTIONAL

PHILLY.INQUIRER

x 1 OR 2 TABLESPOONS SALT

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 SAUTE FOR THREE MINUTES.ADD RED PEPPER,GREEN PEPPER AND GARLIC. AND SAUTE FOR THREE MINUTES.THEN ADD CUMIN,OREGANO AND PARSLEY,AND SAUTE 3 SECONDS MORE.ADD THE SUGAR AND SALT.LET MIXTURE COOL. PUREE ALL THE SAUTED MIXTURE THROUGHLY IN A FOOD PROCESSOR OR BLENDER.ADD THE PUREE 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.MAKES SIX SERVINGS.

Similar recipes