Black Bean Brew

October 31, 2012

This soup is to die for! It works as a main course over rice, side dish or sauce for cheese enchiladas. Happy Halloween!

from The Foster’s Market Cookbook

2 cups dried black beans, picked over and rinsed
¼ cup olive oil
1 red onion, diced
1 red bell pepper, cored, seeded and diced
4 ribs celery, diced
2 carrots, peeled and diced
2 jalapenos, diced
8 cloves garlic, minced
1 granny smith apple, peeled cored and diced
1 tablespoon dried basil
8 cups chicken or vegetable broth
4 bay leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
juice of 4 limes


First, quick soak the beans by placing them in a large pot and covering with water by 3 inches. Bring to a boil then reduce heat to a simmer. Simmer uncovered for 45 minutes. Remove from the heat, drain, and set aside.

While the beans are cooking, heat the olive oil in a large saucepan over medium-low heat. Add the onion, and cook until softened (10-12 minutes). You will need to stir occasionally.

Add the red bell pepper, carrots, celery, jalapenos and cook/stir for about 10 minutes or more. Add the garlic and cook 2 minutes longer.

Add the apple, basil, broth, bay leaves, salt, pepper, drained beans and stir to blend. Bring to a low boil. Reduce heat and simmer, uncovered, 1-1 ¼ hours or until beans are tender.

If you have an immersion blender, blend the soup so that it is both parts smooth and chunky. If not, use a Cuisinart and ladle part of the soup into the processor. Process until smooth. Return the smooth mixture to the pot. Cook an additional 15 minutes.

Remove from the heat and stir in lime juice (optional). Garnish with scallions and cilantro. Also good with some sour cream!

Printable recipe here-Black Bean Soup

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