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Name: Cream of Black Bean Soup
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 4 Garlic minced; 1 lb Black beans (about 2 1/2; 2 ts Ground cumin; 1/4 ts Cayenne pepper; 1/4 c Red wine vinegar; 1/2 lb Bacon;diced; 3 lg Celery ribs with leaves;; 1/2 c Sherry; Assorted condiments: cooked; 1/3 c olive oil; 4 lg Onions; chopped; 5 cn (14.5-oz) chicken broth;

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INGREDIENTS

4 Garlic ; minced
1 lb Black beans (about 2 1/2
2 ts Ground cumin
1/4 ts Cayenne pepper
1/4 c Red wine vinegar
1/2 lb Bacon;diced
3 lg Celery ribs with leaves;
1/2 c Sherry
Assorted condiments: cooked
1/3 c olive oil
4 lg Onions; chopped
5 cn (14.5-oz) chicken broth;

Servings

INSTRUCTIONS

Heat oil in 5 qt dutch oven or heavy sauce pot over medium-high heat. Add bacon, onions, and celery and bring to a simmer. Reduce heat to medium. Cook, stirring occaisionally, 30-40 minutes until vegetables are very soft and lightly browned. Add garlic. Pick over beans,remove bad ones, rinse and drain. Add beans to pan with cayenne, cumin, and broth; bring everything to a boil over high heat. Reduce heat to simmer and cover. Cook until beans mash easily,about 3 hours. Skim fat from the soup and discard. Allow soup to cool slightly and then puree small portions at a time in food processor or blender. Soup must be cool enough not to crack the machines! Also, small batches or it will blow the lid clean hoff (my comment). Return soup to pan and cook over medium-high until very hot. Remove from heat, stir in vinegar and sherry. Serve with condiments. (serves 10-12) This soup is also amended well by using chipotle, moritas or other smoked peppers. And this is also a dish where vinegar based chili concoctions works well.There are many places to very the recipe and I have had a real rich soup with the addition of half and half cream, about a quart, at the final addition of vinegar and sherry. The soup is great as it appears above in the recipe without any changes, and gets even better the next day, and the next, in the fridge. Adios. douglas allen thompson CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Cream of Black Bean Soup

4  Garlic minced
1 lb Black beans (about 2 1/2 
2 ts Ground cumin 
1/4 ts Cayenne pepper 
1/4 c Red wine vinegar 
1/2 lb Bacon;diced 
3 lg Celery ribs with leaves; 
1/2 c Sherry 
  Assorted condiments: cooked 
1/3 c olive oil 
4 lg Onions; chopped 
5 cn (14.5-oz) chicken broth;

Heat oil in 5 qt dutch oven or heavy sauce pot over medium-high heat. Add  bacon, onions, and celery and bring to a simmer. Reduce heat to medium.  Cook, stirring occaisionally, 30-40 minutes until vegetables are very soft  and lightly browned. Add garlic.    Pick over beans,remove bad ones, rinse and drain. Add beans to pan with  cayenne, cumin, and broth; bring everything to a boil over high heat.  Reduce heat to simmer and cover. Cook until beans mash easily,about 3  hours. Skim fat from the soup and discard. Allow soup to cool slightly and  then puree small portions at a time in food processor or blender. Soup must  be cool enough not to crack the machines! Also, small batches or it will  blow the lid clean hoff (my comment). Return soup to pan and cook over  medium-high until very hot. Remove from heat, stir in vinegar and sherry.  Serve with condiments. (serves 10-12)    This soup is also amended well by using chipotle, moritas or other smoked  peppers. And this is also a dish where vinegar based chili concoctions  works well.There are many places to very the recipe and I have had a real  rich soup with the addition of half and half cream, about a quart, at the  final addition of vinegar and sherry.    The soup is great as it appears above in the recipe without any changes,  and gets even better the next day, and the next, in the fridge. Adios.    douglas allen thompson <aesculus@TSO.UC.EDU>    CHILE-HEADS ARCHIVES    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (80g)
Recipe Makes: 12 Servings

Calories: 34
Calories from Fat: 15 (44%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 3.1mg		0 %
Potassium 30.2mg		1 %
Total Carbohydrate 1.8g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.7g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 34

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