Black Bean Soup

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Nature

 

Black Bean Soup

8 Servings

 

 

 

1 lb. dried black beans, rinsed and picked over

1 large onion, cut in quarters

4 garlic cloves

1 cup sofrito*

1/4 cup olive oil

2 Tbsp. chopped cilantro

Sour cream, chopped red onion and cilantro sprigs for serving

(optional)

 

1. In a large saucepot, place beans and cold water to cover. Over high

heat, bring to a boil for 2 minutes. Remove from heat and let stand 30

minutes or cover and refrigerate overnight.

2. Drain beans, rinse, return to saucepot. Add 8 cups cold water, the

onion, garlic and sofrito. Bring to a boil over medium heat, then reduce

heat and simmer about 2 hours, until beans are very soft.

3. Remove and discard onion pieces and garlic cloves from pot. Place

about 2 cups beans in blender container or food processor; process until

pureed. Return pureed beans to pot. Stir in olive oil and cilantro and

simmer until soup is heated through. Pour soup into a soup server. Ladle

into bowls, and serve, if desired, with sour cream, diced red onion and

chopped cilantro.

*Sofrito, a popular Hispanic cooking sauce, can be found in the ethnic

ingredients aisle of most supermarkets.

 

 

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