Black Bean Soup Recipe
Ingredients
| Black turtle beans - 2 1/2 cups, dry, rinsed | ||
| Water | 8 Cup (16 tbs) | |
| Onions | 2 Large | |
| Lemon | 1 | |
| Vegetable bouillon cubes | 2 | |
| Olive oil | 3 Tablespoon | |
| Cloves | 8 | |
| Vegex vegetable soup seasoning - 1 teaspoon or | ||
| Worcestershire sauce | 1 Tablespoon | |
| Nutmeg | 1/2 Teaspoon | |
| Allspice | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Salt | 1 Teaspoon | |
| Molasses | 1 Tablespoon | |
| Water - 2 cups, additional | ||
| Japanese rice vinegar - 1 teaspoon | ||
| Sherry | 1/4 Cup (16 tbs) | |
| Yogurt - as required | ||
| Parsely sprigs - as required | ||
| Lemon slices - as required | ||
Directions
GETTING READY
1) Add the black turtle beans in 8 cups water and allow to soak overnight at room temperature.
MAKING
2) In a food processor bowl with a metal blade, process the onions until finely chopped.
3) In a large pot or pressure cooker, saute the onions in the oil over medium-high heat, until soft and transparent.
4) Stir in the beans, soaking water, lemon wedges, bouillon cubes, cloves, Vegex, nutmeg, allspice, pepper, salt, molasses and 2 cups additional water and simmer in the pot on range for about 2 hours.
5) Alternately pressure cook soaked beans at 15 pounds pressure for 10-15 minutes or pressure cook unsoaked beans at 15 pounds pressure for 45 minutes.
6) When the beans are cooked, remove the lemon wedges then drain and reserve liquid.
7) In a food processor bowl with a metal blade, process the parsley sprigs until minced. Remove from the bowl and keep aside.
8) Process the beans until pureed and return to the pot with liquid.
9) Stir in the vinegar and sherry, mix thoroughly.
SERVING
10) Ladle soup into soup bowls, top each with a dollop of yogurt.
1) Add the black turtle beans in 8 cups water and allow to soak overnight at room temperature.
MAKING
2) In a food processor bowl with a metal blade, process the onions until finely chopped.
3) In a large pot or pressure cooker, saute the onions in the oil over medium-high heat, until soft and transparent.
4) Stir in the beans, soaking water, lemon wedges, bouillon cubes, cloves, Vegex, nutmeg, allspice, pepper, salt, molasses and 2 cups additional water and simmer in the pot on range for about 2 hours.
5) Alternately pressure cook soaked beans at 15 pounds pressure for 10-15 minutes or pressure cook unsoaked beans at 15 pounds pressure for 45 minutes.
6) When the beans are cooked, remove the lemon wedges then drain and reserve liquid.
7) In a food processor bowl with a metal blade, process the parsley sprigs until minced. Remove from the bowl and keep aside.
8) Process the beans until pureed and return to the pot with liquid.
9) Stir in the vinegar and sherry, mix thoroughly.
SERVING
10) Ladle soup into soup bowls, top each with a dollop of yogurt.
Chef
