Black Bean Soup

Ingredients

• 1 pound black beans
• 2 Tablespoons olive oil
• 1 whole medium ripe tomato
• 1 bay leaf
• 1/2 medium onion
• 1/2 medium green pepper
• 1 clove garlic, crushed
• 1/2 Cup olive oil
• 1/2 medium onion, chopped
• 1/2 green bell pepper, chopped
• 1 garlic clove, minced
• 1 teaspoon crushed oregano
• 1/4 teaspoon cumin
• 2 Tablespoons wine vinegar
• 1 Tablespoon salt
• 1/2 teaspoon hot sauce
• 2 Tablespoons dry sherry
• chopped onion
• sour cream

Preparation

1. Wash beans. Discard imperfect ones. Place in bowl. Cover with water 2 inches above beans. Soak overnight.

2. Pour beans into a kettle with soaking water. If necessary, add more water so that beans will be covered 1 inch. Add 2 tablespoons olive oil, tomato, bay leaf, onion, green pepper, garlic. Bring to a boil, skim foam. Lower heat to medium and cover. Cook until beans are tender, about 1 hour. Use a wooden spoon to stir occasionally.

3. Remove bay leaf and what is left of tomato, onion, pepper and garlic. In a skillet, heat remaining oil and saute chopped onion and green pepper until transparent. Add garlic, oregano, cumin, wine vinegar and salt. Cook 2 minutes longer, then add to beans. Stir in hot sauce, cover and cook for 30 minutes. Add sherry. Serve with rice and chopped onions and sour cream.

8 Servings