Black Bean Soup

Name: Black Bean Soup
Ingredients: 1 pound black beans; 10 cups water; 4 teaspoons salt divided; 1 each sweet red bell peppers cored, halved; 23 cup vegetable oil; 1 large onions peeled, sliced; 4 each garlic cloves minced; 1 each serrano chiles seeded, halved; 1/2 teaspoon black pepper; 1 1/2 tablespoons chocolate mexican, crumbled; 1 each bay leaves; 18 teaspoon cumin ground; 1 teaspoon sugar; 2 1/2 tablespoons white wine vinegar red; 2 1/2 tablespoons olive oil

15 ingredients

13 steps

Ingredients

1 pound black beans
10 cups water
4 teaspoons salt divided
1 each sweet red bell peppers cored, halved
23 cup vegetable oil
1 large onions peeled, sliced
4 each garlic cloves minced
1 each serrano chiles seeded, halved
1/2 teaspoon black pepper
1 1/2 tablespoons chocolate mexican, crumbled
1 each bay leaves
18 teaspoon cumin ground
1 teaspoon sugar
2 1/2 tablespoons white wine vinegar red
2 1/2 tablespoons olive oil

Directions

1

Rinse beans and soak overnight, along with 1 teaspoon salt and bell pepper.
2

In a 6-quart stewpan, bring beans, soaking water, and pepper to a boil.
3

Simmer until tender (really tender).
4

Heat peanut oil in deep frying pan.
5

Saute onion, garlic and green hot pepper until soft.
6

Remove 2 1/2 cups bean broth from pot and add to frypan.
7

Simmer 10 minutes.
8

Strain onions, garlic and hot peppers from broth and discard them.
9

Remove bell pepper and discard.
10

Add seasoned broth to soup pot.
11

Add all other ingredients except vinegar and olive oil to soup pot and simmer 2 1/2 hours until thick.
12

If too thick, add water.
13

Add vinegar and olive oil before serving.