Black Bean Soup from Alice Sullivan
Ingrediënten
4-6 servings.
- 1 cup dry black beans
- ⅛ teaspoon cayenne pepper
- 6 cups either chicken or beef stock
- 1 bay leaf
- ¼ cup oil
- 1 teaspoon salt
- 1 cup chopped celery
- 2-4 pepper corns
- 1 cup chopped onion
- 2 whole cloves
- 2 cloves garlic crushed
- ½ cup powdered milk
- ⅓ cup uncooked brown rice
Instructies
- Soak beans overnight.
- Drain and cook with 6 cups stock until tender, about 2 hours.
- In large Dutch oven, heat oil; sauté celery, onion, and garlic until soft.
- Add rice and sauté 2-3 minutes longer.
- Stir in 1 cup of stock from beans.
- Add beans and rest of liquid in which they were cooked.
- Add remaining ingredients except milk.
- Cook 1-2 hours.
- Blend milk with ½ cup soup broth; add mixture to soup.
- Serve garnished with chopped green onion and lime slices, if desired.
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