Recipe ingredients
- 12 oz. dried black beans
- 8 cups chicken or vegetable stock
- 2 teaspoons olive oil
- 1 onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon cayenne pepper
- 3 tablespoons fresh lime juice
- Fresh cilantro, optional
Recipe method
- Rinse and sort though black beans, discarding any that are shriveled or discolored.
- Place beans in a large stock pot. Cover beans with water and refrigerate to soak overnight.
- Drain beans and return to stock pot. Add stock and heat to boiling.
- Meanwhile, heat olive oil over medium-high heat in a large skillet.
- Add onion, carrot, celery and garlic. Saute until tender, approximately 5 minutes.
- Add to stock pot along with oregano, thyme, bay leaf and cayenne pepper.
- Cover stock pot and reduce heat to simmer for 3 to 4 hours.
- Transfer soup to blender or food processor and puree to desired thickness.
- Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired.
- Add salt and pepper to taste and serve.
Other mexican recipes:
El torito black bean soup recipe
|
