Black Bean Soup

Name: Black Bean Soup
Yield: 10 to 12 small portions
Ingredients: 3 bay leaves; Pinch of cayenne pepper; 1 tablespoon salt; 2 teaspoons Freshly ground black pepper; 1 teaspoon ground cumin; 1 tablespoon dried oregano; 6 quarts water; 1 tablespoon brown sugar; 6 tablespoons chopped fresh Italian (flat-leaf) parsley; 1 medium-size red bell pepper, stemmed, seeded, and diced; ¼ cup dry sherry; 2 pounds black beans, soaked in water overnight; 8 garlic cloves, peeled and crushed; 2 pounds black beans, soaked in water overnight; 1 cup olive oil; 3 cups diced yellow onions; 1 meaty ham bone or smoked ham hock; 1 meaty ham bone or smoked ham hock; 1 to 2 cups Crème Fraîche or sour cream; 1 to 2 cups Crème Fraîche or sour cream; 1 tablespoon fresh lemon juice

Preparation info

10 to 12
small portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

1 cup olive oil
3 cups diced yellow onions
8 garlic cloves<

Spicy
Gluten-free
Soup

Method

Heat the oil in a soup pot over medium-low heat. Add the onions and garlic and cook over low heat until the vegetables are tender, about 10 minutes.
Drain the beans and add them, the ham bone or ham hock, and the 6 quarts of water to the pot. Stir in the 2 tablespoons of cumin, the oregano, bay leaves, salt, pepper, cayenne, and 2 tablespoons of the parsley. B