Sunday, July 27, 2014

Cooking Black Bean Soup

Black Bean Soup
2 cups dried black beans (soak overnight, rinse, and drain)
1/2 lb. Canadian Bacon chopped in 1/2 in pieces (this can be omitted for vegetarians)
3 cups water
3 cups beef or vegetable broth
2 Tablespoons butter
1 medium onion peeled and chopped
1 carrot, peeled and chopped
1/4 cup chopped celery tops
2 small leeks chopped (about 1 cup)
1 tomato, peeled, seeded, and chopped
2 cloves garlic, finely chopped
1/4 tsp. thyme
1/4 tsp. turmeric
1/4 tsp. cumin
1 bay leaf
1/2 tsp. black pepper
2-3 dashes of Tabasco 
In a large pot, place 3 cups water, 3 cups broth, presoaked/drained/rinsed black beans, and Canadian bacon pieces. Bring to a boil, lower heat, and simmer for about 3 hours. 
In a large skillet, melt butter over medium heat and add onion, carrot, celery tops, and leeks.  Cover and cook about 10 minutes until onions are translucent.
Stir the vegetables into the soup.  Add tomato, garlic, all the spices, bay leaf and Tabasco. 
Cover the pot and continue to simmer until beans are soft-about 2 more hours.  Stir frequently.
When done, (remove the bay leaf) you can mash the beans with a wooden spoon against the side of the pot or use a food processor for a portion of the 
soup to get a nice soupy consistency.  

I like to sprinkle cheese on the top just before serving.  Jalapeno cornbread makes a perfect accompaniment to this soup.

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