Stove Top Black Bean Soup Recipe
Heavenly, superb, outstanding, are a few words to describe Black Bean Soup. Black Bean Soup goes perfectly as Appetizer. This recipe will save you dollars which you have spent at European restaurants for similar or perhaps inferior taste. If you like this recipe of Black Bean Soup, please share on Facebook.
Ingredients
1 cup olive oil
3 cups diced yellow onions
8 garlic cloves, peeled and crushed
2 pounds black turtle beans, soaked in water overnight
1 meaty ham bone or smoked ham hock 6 quarts water
2 tablespoons plus 1 teaspoon ground cuminseed
1 tablespoon dried oregano
3 bay leaves
1 tablespoon salt
2 teaspoons freshly ground black pepper pinch of cayenne pepper
6 tablespoons chopped parsley
1 medium size sweet red pepper, diced
1/4 cup dry sherry wine
1 tablespoon brown sugar
1 tablespoon lemon juice
1 to 2 cups Crime Fraiche or dairy sour cream
Directions
Heat the oil in a soup pot.
Add the onions and garlic and cook over low heat until vegetables are tender, about 10 minutes.
Drain the beans and add them, the ham bone or ham hock, and the 6 quarts water to the pot.
Stir in 2 tablespoons of the cuminseed, the oregano, bay leaves, salt, pepper, cayenne and 2 tablespoons of the parsley.
Bring to a boil, reduce heat and cook, uncovered, until beans are very tender and liquid is reduced by about three quarters.
This will take 1 1/2 to 2 hours.
Transfer ham bone or hock to a plate and cool slightly.
Pull off any remaining meat with your fingers and shred finely.
Return meat to the pot.
Stir in remaining parsley, sweet red pepper, remaining cuminseed, sherry, brown sugar and lemon juice.
Simmer for another 30 minutes, stirring frequently.
Add the onions and garlic and cook over low heat until vegetables are tender, about 10 minutes.
Drain the beans and add them, the ham bone or ham hock, and the 6 quarts water to the pot.
Stir in 2 tablespoons of the cuminseed, the oregano, bay leaves, salt, pepper, cayenne and 2 tablespoons of the parsley.
Bring to a boil, reduce heat and cook, uncovered, until beans are very tender and liquid is reduced by about three quarters.
This will take 1 1/2 to 2 hours.
Transfer ham bone or hock to a plate and cool slightly.
Pull off any remaining meat with your fingers and shred finely.
Return meat to the pot.
Stir in remaining parsley, sweet red pepper, remaining cuminseed, sherry, brown sugar and lemon juice.
Simmer for another 30 minutes, stirring frequently.
