black bean soup. this recipe comes from a cookbook i had to have, Vegetable Love by Barbara Kafka. i don’t even remember why i had to have it. but, i do remember i really like this cuban black bean soup recipe and i refer to her cookbook often. the black beans are not soaked first, which is fab, because i rarely know i want black beans two days before. don’t be afraid of the copious amounts of garlic and olive oil or the added sugar, i was scared at first. the soup is yummy to the tummy and full of flavor. it’s not the standard, boring, black bean soup that many of you have tasted and lead you to believe you don’t like black bean soup. make this one, it will forever change your pea mind on black beans.
1 pound dried black beans
2 bay leaves
1 cup extra virgin olive oil
2 large red bell peppers, cored, seeded deribbed and cut into ¼ inch dice
2 medium shallots, coarsely chopped
2 onions, coarsely chopped
8 garlic cloves, pressed
1 tablespoon ground cumin
2 tablespoons dried oregano
2 tablespoons chopped fresh oregano (i used fresh thyme)
1½ tablespoons sugar
2 tablespoons kosher salt
for serving: sliced red onions, sour cream, optional
below is the original recipe from the cookbook Vegetable Love. my notes appear too.
in a medium stockpot, bring 12 cups of water, beans and bay leaves to a boil. lower the heat and simmer, stirring frequently, for 2 hours and 30 minutes to 3 hours, until the beans are tender. add more water is necessary to keep the beans covered.
meanwhile, in a medium (i used a large) frying pan, heat the oil over medium beat. stir in the peppers, shallots and onions. cook, stirring frequently, for 8 minutes or until the onions are translucent. (note: more like 15 minutes for translucent onions, don’t up the heat, you have to be patient with this step) stir in the garlic, cumin and dried and fresh oregano (thyme) and cook for 2 minutes. remove from heat and allow to cool slightly. purée in a blender. (see photo for purée in blender)
when the beans are almost done, stir in the purée, sugar and salt. continue to simmer until the beans are very tender, another 20 to 30 minutes. adjust the seasonings.
note: a great reason to have herbs growing indoors. i have thyme & parsley to snip when needed! pictured here, tender thyme.
1 pound dried black beans
2 bay leaves
1 cup extra virgin olive oil
2 large red bell peppers, cored, seeded deribbed and cut into ¼ inch dice
2 medium shallots, coarsely chopped
2 onions, coarsely chopped
8 garlic cloves, pressed
1 tablespoon ground cumin
2 tablespoons dried oregano
2 tablespoons chopped fresh oregano (i used fresh thyme)
1½ tablespoons sugar
2 tablespoons kosher salt
for serving: sliced red onions, sour cream, optional
below is the original recipe from the cookbook Vegetable Love. my notes appear too.
in a medium stockpot, bring 12 cups of water, beans and bay leaves to a boil. lower the heat and simmer, stirring frequently, for 2 hours and 30 minutes to 3 hours, until the beans are tender. add more water is necessary to keep the beans covered.
meanwhile, in a medium (i used a large) frying pan, heat the oil over medium beat. stir in the peppers, shallots and onions. cook, stirring frequently, for 8 minutes or until the onions are translucent. (note: more like 15 minutes for translucent onions, don’t up the heat, you have to be patient with this step) stir in the garlic, cumin and dried and fresh oregano (thyme) and cook for 2 minutes. remove from heat and allow to cool slightly. purée in a blender. (see photo for purée in blender)
when the beans are almost done, stir in the purée, sugar and salt. continue to simmer until the beans are very tender, another 20 to 30 minutes. adjust the seasonings.
note: a great reason to have herbs growing indoors. i have thyme & parsley to snip when needed! pictured here, tender thyme.
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