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.