Black Bean Soup from Marge Poore
Sopa de Frijol NegroMore than twenty years ago, I prepared this black bean soup for a class, and the majority of the twenty or so students attending had never before seen black beans. How times have changed, and now we know what the Mexicans have known for centuries—black beans are delicious!For the best flavor, cook the beans a day ahead. chiles are tiny red dried chiles that are quite fiery. Sherry imparts a lovely flavor and shows Spanish influence. -style sherry is aged, for a richer, mellower flavor.
Equipment
Ingrediënten
Makes 8 servings
- Basic Pot Beans for black beans
- 2 tablespoons vegetable oil
- 2 medium white onion chopped
- 3 medium garlic cloves chopped
- 2 pequin chiles crumbled, or ¼ teaspoon crushed red pepper
- 1 14-ounce can stewed tomatoes
- 1½ teaspoons dried oregano Mexican variety preferred, crumbled
- ½ teaspoon ground cumin
- ½ teaspoon dried marjoram
- 1 teaspoon salt or to taste
- ⅓ cup sherry amontillado preferred
- Lime wedges
Instructies
- Prepare the black beans.
- Then, heat the oil in a large skillet and cook the onion over medium heat until it begins to brown, about 5 minutes.
- Add the remaining ingredients, except the sherry, and cook, stirring, 5 minutes.
- Add the mixture to the beans and simmer 20 minutes to blend the flavors.
- Purée the soup in batches in a blender or food processor.
- Return the soup to the pan and bring to a boil, stirring frequently.
- Adjust salt.
- Shortly before serving, stir in the sherry.
Notes / Tips / Wine Advice:
Serve hot with the lime wedges.
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