Black Bean Soup
Ingredients
- 6 cups black beans, parboiled* (prep night before)
- 2 med onion, thinly sliced
- 8 cups water
- 2 Tbsp olive oil
- 1 red bell pepper
- 4 cloves garlic, mashed
- 1/2 cup dry white wine, or vermout or sherry
- 1 tsp dried oregano
- 1 tsp ground cumin
Instructions
*Soak the beans overnight in a large amount of water in a 6-quart pot. Bring the beans slowly to a boil in their soaking water. When the boil is reached, drain the beans.
Put the beans in a 6-quart pot with 1 cup of the sliced onions. Pour in the water and bring to a boil. Cover, reduce the heat and simmer for 1 1/2 hours or until the beans are soft. Toward the end of the cooking time, season with salt.
Meanwhile, in a large nonstick skillet, heat the oil and stir in the remaining cup of onions, the bell pepper, and garlic. Sprinkle with 1/2 teaspoon salt. Add about 1/2 cup water and bring to a boil. Cover, reduce the heat, and braise for 15 minutes o
Drain the beans and reserve the bean liquid separately. you should have about 6 cups of beans and 5 to 6 cups of liquid. Puree 3 cups of the beans in several batches in a blender with 2 cups of the bean liquid. Combine the pureed beans with the whole b
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