Black Bean Soup
Good, old-fashioned and hearty bean soup. Garnish with sour cream or shredded cheddar.
INGREDIENTS:
1 lb Black beans
1 1/2 lb Slab bacon
8 cup Water
2 tsp Celery salt
2 cup Chicken/beef broth
1 1/2 tbs Olive oil
1 1/2 cup green pepper, Finely chopped
1 1/2 cup Finely chopped onions
1 1/2 tbs Finely minced garlic
1 tsp Ground cumin
1 can tomatoes peeled and diced with juice
1/4 cup Red wine vinegar
2 tbs Finely chopped fresh coriander
DIRECTIONS:
1. Place beans, bacon or ham hocks, water and celery salt in heavy kettle.
2. Bring to boil; cover and simmer about 2 1/2 hours or until beans are thoroughly tender.
3. Remove bacon or ham hocks; set aside. Drain beans and reserve along with meat and cooking liquid.
4. There should be about 6 cups of beans and 4 cups of liquid. Add enough broth to make 6 cups liquid.
5. Combine the beans with liquid in large bowl. Heat oil in heavy kettle. Add peppers, onions, garlic and cumin.
6. Cook, stirring, until onions are wilted. Add tomatoes and vinegar. Let simmer about 15 minutes.
7. Meanwhile, remove and discard skin from bacon. Chop and set aside. Add bean mixture to cooked tomato mixture.
8. Add chopped meat and coriander. Simmer until thoroughly heated.
Prep: 25 minutes
Cook: 3 hours
Serves: 6