"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Black Bean Soup Recipe

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This recipe for Black Bean Soup, by , is from The Simpson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

David Simpson
Added: Thursday, June 26, 2008


1/4-1/2 cup olive oil
1 diced yellow onion
4-8 garlic cloves, peeled, crushed and diced
2 lbs. black bean, soaked in water overnight
1 meaty ham bone
6 qts. water
2 tbsp. plus 1 tsp. ground cuminseed
1 tbsp. dried oregano
3 bay leaves
1 tbsp salt (optional)
freshly ground black pepper, to taste
pinch of cayenne pepper (optional)
6 tbsp. chopped parsley
1 medium-sized red bell pepper, diced (try different colors)
1 tbsp. brown sugar
1 tbsp. lemon juice

Heat the oil in a soup pot. Add the onion and garlic and cook over low heat until tender, about 10 minutes. Drain beans and add them, the ham bone, and the 6 quarts water to the pot. Stir in 2 tbsp. of the cumin, the oregano, bay leaves, salt, black pepper, cayenne, and 2 tbsp. of the parsley. Bring to boil, reduce heat and cook, uncovered, until beans are very tender and liquid is reduced by about 3/4. This will take 1 1/2 to 2 hours. Transfer ham bone to a plate and cool slightly. Pull off any remaining meat with fingers and shred finely. Return meat to pot. Stir in remaining parsley, bell pepper, remaining cumin, brown sugar and lemon juice. Simmer for another 30 minutes, stirring frequently. May serve with a dollop of sour cream.

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