Ingredients
1lbdry black beans
1red bell pepper,small
1onion,small, quartered
2garlic cloves
3bay leaves
1tbspolive oil
1onion,large, minced
½cupparsley,chopped
1red pepper,minced
2carrots,medium, shredded
5garlic cloves,minced
1tbspred wine vinegar
2ozwhite wine
1tspcumin
1tsporegano
1chicken bullion,or vegetable bullion
salt and black pepper
Preparation
Rinse the beans, then place them in a large pot with about 8 cups of water.
Cover, then bring the beans to a boil.
Remove from heat, then let the beans sit, covered for 1 hour.
Drain the water, then add 8 to 10 cups of cold water when ready to cook.
Add the red bell pepper, garlic, small onion, and bay leaves to the beans.
Bring to a boil, then reduce heat to low.
Simmer for about 1 hour, or until tender, stirring occasionally.
In a large frying pan, heat the oil on low.
Add the onion, parsley, carrots, red pepper, and garlic, then season with salt and pepper.
Sauté for 5 minutes, or until soft.
Add the vegetables to the soup after it has simmered, then add the wine, vinegar, cumin, oregano, bullion, salt and pepper; then adjust the water, if needed.
Cover and simmer on low for 15 to 20 minutes.
Remove the bay leaves, then using an immersion blender, partially blend the soup for 10 seconds to thicken.
Adjust the salt, pepper and cumin to taste, then ladle about 1½ cups of soup into each bowl.
Top with sour cream, chopped onions, scallions, chives, or cilantro.
Serve, and enjoy!
