Black bean soup recipe

Here is an old standby that we learned from the Catholic Workers. (We still refer to the recipe, which is why it is going onto our blog).

BLACK BEAN SOUP

3 cups dried black beans

2 quarts water

1/8 tsp baking soda

½ tsp oregano

2 tsp cumin

1 green pepper, quartered

½ onion, chopped

2 tablespns garlic

¼ cup olive oil

3 tablespoons cider vinegar

¼ cup dry white wine

1 tsp salt

1 ½ tsp cumin

6 cups cooked white rice

Optional:

I also add a jar of salsa,

corn (preferably cut off the cob),

3-4 tablespoons of minced garlic (sautéed with the onions),

and sometimes...

a stick of butter!

Pinto beans can also be substituted for the black beans.

Vegetable broth can be added to or substituted for the water for better flavor.

Rinse beans and discard any stones or debris. In a large pot, soak beans overnight in 2 quarts water (or vegetable broth) with baking soda, oregano, 2 tsp cumin, and green pepper.

The next day cook beans in the same water on med low heat for about three hrs or until the beans are very tender and liquid is reduced, and somewhat thickened. (Or start them in a crock pot about eight hours before serving.)

Make sure the liquid in the pot does not boil away; to prevent beans from burning, add more water when necessary. In a small pan, sauté the onion and garlic in olive oil until onion is translucent and begins to brown. Add several large spoonfuls of the black beans to this mixture and stir, simmering several minutes. (Optionally, also sauté the garlic at this point.)

Return this mixture to the large pot of beans. Mix well and add vinegar, wine, salt, and remaining cumin. (Optionally: corn, butter, salsa.) Cook another 20 minutes. Serve over white rice on individual plates in individual side bowls. Serves 6.