Gloria's Black Bean Soup

Recipe Ingredients

1 lb	454g / 16oz	Dried black beans
1 tablespoon	15ml	Ground - cumin
3		Water
2 tablespoons	30ml	Dried oregano
2		Bay leaves
2 tablespoons	30ml	Fresh oregano chopped
		OR 2 tsp dried
1 cup	237ml	Olive oil - or to taste
3 cups	438g / 15oz	Shallots - peeled diced (small)
2 tablespoons	30ml	Fresh parsley 1 - oz.
1 tablespoon	15ml	Onion - peeled diced (small)
1 1/2 tablespoons	22ml	Sugar
1 tablespoon	15ml	Red pepper - cleaned diced (large)
1 tablespoon	15ml	Green pepper diced (large)
4		Green onions - finely chopped
3		Garlic - minced
1/2 cup	118ml	Sour cream - optional
		Slt to taste

Recipe Instructions

Soak the beans in water overnight in a large heavy pot. The next day, add the bay leaves the beans and water, and bring mixture to a boil.

Reduce heat to simmer and cook uncovered, over low heat for three to four hours, until tender. The beans should split open. Stir occasionally, and add more water if necessary.

Heat the oil in a heavy bottomed skillet. Add the shallots and onions, and saute for three minutes. Add red pepper, green pepper and garlic.

And saute for three minutes. Then add cumin, oregano and parsley, and saute 3 seconds more. Add the sugar and salt. Let mixture cool.

Puree all the sauteed mixture thoroughly in a food processor or blender. Add the puree to the beans, cook 20 to 30 minutes more. Correct seasoning if needed.

The soup will be very thick. Remove bay leaves before serving. Garnish with green onions and a dollop of sour cream, if desired. Makes six servings.

Source:
Nancy Gerard

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