Ingredients: |
Ingredients: 1 pound dried black beans
6 cups vegetable broth
4 tbsp. olive oil
1 red onion, chopped
4 cloves garlic, minced
4 stalks celery, finely chopped
2 tsp. dried bay leaves
2 tsp. smoked paprika
1/2 tsp. dry mustard
1 tsp. ground oregano
1 tsp. ground cumin
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1 tsp. salt
1/2 tsp. black pepper
1/4 c. lime juice
hot sauce, to taste
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Directions: |
Directions:Soak beans overnight (8 hours minimum) fully immersed + 2" in water. Discard soaking water and rinse beans thoroughly, look for stones.
In your bean cooking pot, over medium-high heat, add 8 cups of water. Bring to a boil. Reduce heat and simmer, partially covered, until beans are nearly tender; about 2 hours. Discard cooking water, rinse and drain beans.
In a small bowl, mix the bay leaves, paprika, cumin, oregano and dry mustard together until very well blended.
Over medium heat in a small saucepan, heat the remaining oil. In the hot oil, sauté the onion, celery and garlic, stirring until onion is translucent.
Add the dry spice mixture to the saucepan and1 cup of vegetable broth. Cook spice mixture 5 additional minutes, stirring constantly until ingredients are fully combined.
To the bean pot, add the spice mixture and stir over medium heat until ingredients are fully combined. Purée 2 cups of the cooked beans and stir back into the pot. Simmer partially covered, for one additional hour.
Add salt, pepper and lime juice, mix well. Serve in shallow bowl with a dollop of sour cream and hot sauce to taste. |
This recipe for Smoky Black Bean Soup is from