Trinidad Black Bean Soup

Recipe Ingredients

2 cups	320g / 11oz	Dried black beans
1/2 lb	227g / 8oz	Corned beef
2		Onions - chopped
2		Garlic cloves - minced
2		Parsley sprigs
1/2 teaspoon	2.5ml	Dried thyme
2		Celery stalks
4		Green onions - chopped
1		Bay leaf
6 cups	1422ml	Beef stock
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
		Curls of lime zest
		Lime juice or Pepper Wine - (see below)
		Pepper Wine
6		Hot peppers
1		Light rum or dry sherry

Recipe Instructions

Pepper Wine: Make in advance; it keeps forever. Mix ingredients together in a jar; cover; and let sit for 10 days. A little goes a long way -- just a few drops or so at a time in soups and sauces.

Soak beans overnight in cold water. Drain, discarding water, and put beans in a large saucepan with the hunk of corned beef, onion, garlic, parsley, thyme, celery, green onions, bay leaf, stock, and pepper. Bring to a boil, reduce heat, cover, and simmer for about 2 hours, until beans are very tender.

Remove from heat. Discard bay leaf, fish out the corned beef hunk and set aside.

Lightly puree the soup, then return to the saucepan and adjust for seasoning. Shred the corned beef and stir in. When you're ready to serve, ladle into bowls, lace with the lime juice or Pepper Wine, and top with the lime curl.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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