South Beach Black Bean Soup Recipe #370519
This is from Nigella Lawson.
by Cook-a-holic
2½ hours | 30 min prep
SERVES 4
- 2 1/3 cups dried black beans, rinsed
- 2 bay leaves
- 1/4 cup extra virgin olive oil
- 2 large red peppers, chopped
- 2 shallots, chopped
- 2 large onions, chopped
- 8 garlic cloves, minced
- 1 tablespoon ground cumin
- 2 tablespoons ground oregano
- lime zest, from one lime
- 1/2 tablespoon brown sugar
- 1 tablespoon salt
- 2 tablespoons dry sherry
- 3 tablespoons fresh cilantro, chopped
- quartered lime
- diced red onion
- sour cream
- Tabasco sauce
- Place the beans and bay leaves in a large pot and cover with 2 quarts of water. Bring to a boil then reduce to a simmer. Simmer, covered, for 1 1/2 to 2 hours or until tender. Add more water if necessary to keep the beans well covered.
- Meanwhile, heat the olive oil in a large frying pan and saute the peppers, shallots, onion and garlic over medium heat for about 15 minutes or until the onions are translucent.
- Add cumin, oregano and lime zest, and transfer to a blender or food processor. Puree until smooth.
- When the beans are almost tender, add the pureed mixture and the sugar and salt, and cook until tender, about 20-30 minutes.
- Before serving, add the dry sherry and cilantro. Serve topped with sour cream and diced red onions and with a lime wedge and Tobasco on the side.
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