Ingredients
2½cupsdry black beans
6cupswater
3tbspolive oil
2onions,chopped
3garlic cloves,chopped
6celery stalks,with leaves, chopped
2cupswater
8cupschicken broth
½tspground cayenne pepper
1½tspground cumin
2tbspbalsamic vinegar
¼cupsherry
1tbspsoy sauce
½tspground black pepper
¼cupsour cream
¼cupgreen onions,chopped
Preparation
In a medium-size stock pot, add the dried black beans and 6 cups of water.
Cover and let soak overnight.
In another large stock pot, heat the olive oil and add onion, minced garlic and chopped celery. Sauté until the vegetables are softened.
Drain and rinse soaked black beans. Add the pre-soaked beans or drained and rinsed canned beans to the vegetable mixture along with 2 cups of water and broth. Bring to boil, then reduce the heat and simmer.
Add cayenne pepper and ground cumin. Partially cover the pot and simmer over low heat for 2 to 2½ hours, or until the beans are soft.
Puree the soup in batches in food processor or blender. Return the pureed soup to stock pot and simmer. Add vinegar, sherry, soy sauce and pepper.
Serve hot with a dollop of sour cream or yogurt and chopped green onions, and enjoy!
