- 1 pound dry black beans
- 3 tablespoons oil
- 1 large onion, chopped
- 4 to 6 carrots, sliced
- 4 stalks celery, chopped
- 1 teaspoon garlic powder
- 6 chicken bouillon cubes
- 1/2 teaspoon black pepper
This recipe is not hard, but it does take
a little bit of time for the beans to cook.
In a large pot, soak the beans in 2 quarts
of cold water overnight, or in 2 quarts of
boiling water for an hour or two. After
soaking, or the next day, drain the beans
and cover them with fresh water. Bring the
beans to a boil over medium-high heat.
Reduce the heat. You want the beans to
simmer gently for most of the cooking
process. Cover the pot and simmer the beans
for an hour. Add more water if needed, to
keep the beans covered.
Taste the beans after an hour and see if
they are tender. If they are, then you can
add the vegetables now; if not, then let
them cook another 30 minutes and try again.
When the beans are perfectly tender add the
vegetable oil, chopped vegetables and
seasonings. Taste and add salt if you think
it needs it. Put the lid back on the pot and
simmer the soup for another 30 minutes, or
until the carrots are tender. The soup will
be rich and dark with vibrant colors from
the vegetables peaking through. When
everything is tender, it's ready to serve.
Some people mash the beans a little bit to
thicken the soup. You may do this or not as
you like. I like it with dollops of yogurt
on top, but it is also good with a few
boiled egg slices decorating the top. Makes
8 to 10 servings.
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