Black Bean Soup 2 ½ cups uncooked dry black beans 8 cups chicken stock 2 T. butter 1 onion, chopped 1 green pepper, chopped 2 T lime juice 1 tsp. oregano ½ tsp. cumin 1 tsp. liquid hot-pepper sauce 1 tsp. garlic powder salt to taste lime slices sour cream Cover beans with water and soak overnight in a large soup kettle. The next day, drain off the water, add chicken stock, and cook beans until very tender (4-5 hours). After the beans are cooked, melt the butter in a skillet and sauté the onion and green pepper until tender. Puree part of the beans, onion, and pepper in a blender or food processor until coarsely chopped, then return them to the soup kettle. Add the lime juice, oregano, cumin, hot-pepper sauce, garlic powder, and salt. Simmer 30 minutes. Adjust the seasoning. To serve, garnish with lime slices and sour cream. This soup freezes exceptionally well. I like this served with rice. |
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