Black Bean Soup
Recipe: Black Bean Soup
From: Marion Cunningham’s The Supper Book, rather modified
Serves: 6
1 lb. dried black beans
2-1/2 tsp. salt
1/4 c. olive oil
1 large onion, chopped
1 large green bell pepper, chopped
6 cloves garlic, minced
1-1/4 tsp. dried oregano
1/4 tsp. cayenne pepper
1/2 tsp. black pepper
6 oz. can tomato paste
1/2 tsp. ground cumin
1 bay leaf
Soak beans overnight in water to well cover. Drain and put into large pot. Add enough water to cover by 1-1/2 inches, bay leaf, and 1 tsp. salt, and cook over med. heat for 45 min.
Heat olive oil in large heavy skillet and sauté onion, green pepper, and garlic until tender, 2-3 min. Add the vegetables to the beans and then add the oregano, cayenne and black peppers, tomato paste, cumin, and 1-1/2 tsp. salt. Simmer one hour; add water if necessary. Taste for seasoning and add more salt if needed.
Notes:
The original version sounded similar to the black bean soup my boss used to make at a world-food cafe where I worked at one point, for which I never got a recipe. I’m not sure if she used bell pepper or not, but I definitely remember the oregano and garlic. Remembering what she did, I added the bay leaf, cumin, and tomato paste. Thick and tasty - keeps well!
From: Marion Cunningham’s The Supper Book, rather modified
Serves: 6
1 lb. dried black beans
2-1/2 tsp. salt
1/4 c. olive oil
1 large onion, chopped
1 large green bell pepper, chopped
6 cloves garlic, minced
1-1/4 tsp. dried oregano
1/4 tsp. cayenne pepper
1/2 tsp. black pepper
6 oz. can tomato paste
1/2 tsp. ground cumin
1 bay leaf
Soak beans overnight in water to well cover. Drain and put into large pot. Add enough water to cover by 1-1/2 inches, bay leaf, and 1 tsp. salt, and cook over med. heat for 45 min.
Heat olive oil in large heavy skillet and sauté onion, green pepper, and garlic until tender, 2-3 min. Add the vegetables to the beans and then add the oregano, cayenne and black peppers, tomato paste, cumin, and 1-1/2 tsp. salt. Simmer one hour; add water if necessary. Taste for seasoning and add more salt if needed.
Notes:
The original version sounded similar to the black bean soup my boss used to make at a world-food cafe where I worked at one point, for which I never got a recipe. I’m not sure if she used bell pepper or not, but I definitely remember the oregano and garlic. Remembering what she did, I added the bay leaf, cumin, and tomato paste. Thick and tasty - keeps well!