Black Bean Soup
A indian take on black bean soup, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1/2 c. olive oil
- 4 cloves minced garlic
- 1 lb. black beans
- 3 qt. water
- 1 1/2 tsp. dry oregano
- 1 1/2 tsp. salt
- pinch of cayenne
- 1/2 medium red or green bell pepper, chopped
- 1 1/2 tsp. brown sugar (or more, if desired)
- sour cream
- 1 1/2 c. chopped yellow onions
- 1 meaty ham bone
- 1 Tbsp. plus 1/2 tsp. ground cumin
- 1 bay leaf
- 1 tsp. fresh ground pepper
- 3 Tbsp. chopped, fresh parsley
- 1/8 c. dry sherry (or more, if desired)
- 1 1/2 to 3 tsp. lemon juice (add to taste)
- green onions, chopped
Method
Soak the black beans in water overnight.
Heat oil in a Dutch oven.
Add onions and garlic and cook over low heat until vegetables are tender, about 10 minutes.
Drain the beans.
Add the beans to the Dutch oven.
Add the ham bone and the water.
Stir in 1 tablespoon of cumin, oregano, bay leaf, salt, pepper, cayenne and 1 tablespoon of parsley.
Bring to a boil, reduce heat and cook, uncovered, until beans are very tender and the liquid is reduced by about 3/4.
This will take 1 1/2 to 2 hours.
If it requires a longer cooking time, the beans were probably old.
Transfer ham bone to plate and cool slightly.
Pull off any remaining meat with your fingers and shred.
Return meat to pot.
Stir in remaining parsley, red pepper, cumin, sherry, brown sugar and lemon juice. Simmer for another 30 minutes.
Taste.
Correct seasoning and serve very hot.
Garnish with dollop of sour cream and top with a sprinkle of green onions.
