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Black Bean Soup Recipe

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This recipe for Black Bean Soup, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Viviana Yamashita
Added: Sunday, June 18, 2006


1 pound dried black beans
1/2 green bell pepper, cored and seeded
2 cloves of garlic
1 bay leaf
1 small onion, cut in half
1 whole clove
5 ounces bacon, cut into 1/3 inch slivers
3 tbs extra-virgin olive oil
1 large onion, finely chopped
1 green bell pepper, cored, seeded and finely
1 carrot, finely chopped
2 ribs of celery, finely chopped
4 cloves garlic, minced
1/2 cup dry white wine
1 tbsp wine vinegar
1 tsp ground cumin, or to taste
1 tsp dried oregano, or to taste
2 bay leaves
Salt and freshly gournd black pepper, to taste
1/4 cup sour cream, for garnish
1/4 finely chopped scallon greens for garnish

1. Prepare the beans: The day before cooking, spread beans on a baking sheet and pick through them, removing any pebbles. Rinse the beans thoroughly in a strainer under cold running water. Place the beans in a large heavy pot and add 8 cups of water. Let soak overnight in the refridgerator.
2. Add the bell pepper and garlic to the pot. Pin the bay leaf to the onion with the clove, and add it to the pot. Bring the water to a boil. Reduce the heat, loosely cover the pan, and simmer the beans, stirring occasionally, until tender, about 1 hour.
3. Prepare the soup: Brown the bacon in a large heavy frying pan, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to dran. Pour off the fat from the pan.
4. Add the olive oil to the pan, followed by the onion, bell pepper, carrot, celery and garlic. Cook over medium heat until the vegetables are soft but not brown, 4 to 5 minutes.
5. Stir the sauteed vegetables and bacon into the beans, along with the wine, vinegar, cumin, oregano, bay leaves and salt and pepper. Cover and gently simmer the soup until the beans awe very soft, 10-15 minutes.
6. Remove and discard the bay leaves. Using a slotted spoon, transfer 2 cups of the beans to a bowl and mash with the back of a wooden spoon or a pestle. Stir this mixture back into the soup to give it a creamy consistency. Correct the seasonings, adding salt, pepper, or vinegar to taste.
7. Ladle the soup into bowls adn garnish each with a dollop of the sour cream and a sprinkling of the scallion greens.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 day
Personal Notes:
Personal Notes:
You may also spoon it over white rice to enjoy as a side dish.




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