Black Bean Soup

Ingredients for Black Bean Soup

• 350ml dried black beans (275g), picked over and rinsed

• 8 bacon slices (200g), chopped (160g )

• 1 small onion, cut into 1/4-inch dice (110g )

• 1/2 red pepper, cut into 1/4-inch dice (110g )

• 1 1/2 teaspoons chopped garlic

• 1/2 teaspoons finely chopped seeded fresh jalape&241

• o chilli

• 1 1/2 teaspoons dried oregano, crumbled

• 1 foglia di alloro turco o 1/2 foglia di alloro della California

• 1/2 teaspoons dried thyme, crumbled

• 3 qt reduced-sodium chicken broth (2875ml )

• 3/4 teaspoons white pepper

• 2 cucchiai di coriandolo fresco tritato

• Accompaniments: soured cream and chopped fresh coriander

• Accompaniments: soured cream and chopped fresh coriander

Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours, or quick-soak . Drain well in a colander.

Cook bacon in a 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to a small bowl and pour off all but 1 tablespoon fat from pot. Reserve 2 tablespoons chopped bacon for topping, then return remaining bacon to pot and heat over moderately high heat until hot but not smoking. Add onion, pepper, garlic, chilli, oregano, bay leaf, and thyme and sauté, stirring frequently, until onion is softened, about 5 minutes.

Add beans, chicken broth, and white pepper and simmer, partially covered, stirring occasionally, until beans are very tender, about 2 1/2 hours. Discard bay leaf and stir in coriander.

Serve soup topped with soured cream, chopped coriander, and reserved bacon.

Avvertenza

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