Gloria s Black Bean Soup

Ingredients

PHILLY.INQUIRER 1 lb dried black beans 1 tbsp ground,cumin 3 qt water 2 tbsp dried oregano 2 whole bay leaves 2 tbsp fresh oregano chopped 1 or 2 ts.dried 1 cup olive oil,or to taste 3 small shallots,peeled diced 2 tbsp fresh parsley 1,oz. 1 small onion,peeled diced 1 1/2 tbsp sugar 1 large red pepper,cleaned dic 1 large green pepper diced 4 green onions,finely chopped 3 cloves garlic,minced 1/2 cup sour cream.optional

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Preparation
 
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.

 

 
Servings: 6

 

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