Hot Black Bean Soup Recipe
Ingredients
| Black beans | 8 Ounce, dried | |
| Cold water | 5 Cup (16 tbs) | |
| Bay leaves | 2 | |
| Vegetable oil | 3 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 1 large tomato, peeled, seeded, chopped | ||
| Salt | 1 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Chili | 1/4 Teaspoon | |
| Thinly sliced fresh jalapeno chilies | ||
| Sliced green onions | ||
| Lime wedges | ||
Directions
1. Rinse beans thoroughly in sieve under cold running water, picking out debris or blemished beans.
2. Combine beans, water and bay leaves in 3- to 4-quart (3- to 4-L) heavy saucepan. Heat over high heat to boiling; immediately reduce heat to very low. Simmer, covered, just until beans are tender but not soft, 1 1/2 to 2 hours.
3. Heat lard in medium skillet over medium heat until hot. Add onion and garlic; saute until soft, about 4 minutes. Add tomato, salt, oregano and pequfn chili; cook and stir over medium-high heat until mixture is almost dry, about 5 minutes.
4. Add tomato mixture to beans; simmer, covered, stirring occasionally, until beans are soft, about 30 minutes. Remove and discard bay leaves.
5. Press soup mixture a few times with bean masher or potato masher to very roughly mash beans.
2. Combine beans, water and bay leaves in 3- to 4-quart (3- to 4-L) heavy saucepan. Heat over high heat to boiling; immediately reduce heat to very low. Simmer, covered, just until beans are tender but not soft, 1 1/2 to 2 hours.
3. Heat lard in medium skillet over medium heat until hot. Add onion and garlic; saute until soft, about 4 minutes. Add tomato, salt, oregano and pequfn chili; cook and stir over medium-high heat until mixture is almost dry, about 5 minutes.
4. Add tomato mixture to beans; simmer, covered, stirring occasionally, until beans are soft, about 30 minutes. Remove and discard bay leaves.
5. Press soup mixture a few times with bean masher or potato masher to very roughly mash beans.
Chef
