Delicious Black Bean Soup Recipe
Time needed
30 min preparation
+
3 hour cooking
Serving Size / Yield
4-6 servings
Ingredients
- 1 lb. dried black beans
- 6 C. water
- 2 garlic cloves, minced
- 1 tsp. cumin seed
- 1 tsp. oregano
- 1/2 tsp. dry mustard
- 2 Tbs. peanut oil
- 2 C. onion, finely chopped
- 1 green pepper, seeded and chopped
- 1 tbs. lemon juice
- 6 lemon slices
- 1 egg, hard boiled, chopped
Directions
Rinse beans and drain. Combine beans and water in pot and soak overnight. Cook beans, partly covered, over medium heat until almost tender, about 2 hours. Combine the garlic, cumin, oregano and mustard in a mixing bowl and mash with a wooden spoon until well blended. In a sauce pan, heat oil, cook onions and green pepper over medium heat until tender. Add the garlic mixture, lemon juice and 1/2 C. of bean liquid. Cover and simmer about 10 minutes. Pour into beans and cook 1 hour longer or until beans are tender. Pour 2 C. eans with liquid into a food processor or electric blender; blend well. Return this mixture to the bean pot and stir. Serve in soup bowls and garnish with lemon slice and chopped eggs.
