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Categories:
black beans onions garlic red pepper carrots olive oil salt chicken wine cumin ground pepper sour cream
Viewed: 29 - Published at: 9 years agoIngredients
- 1 pound Dried Black Beans
- 2 whole Onions, Chopped And Divided
- 5 whole Garlic Cloves, Chopped And Divided
- 1 whole Red Pepper, Diced
- 3 whole Carrots, Diced
- 1 Tablespoon Extra Virgin Olive Oil
- 1 teaspoon Salt, Divided
- 2 cups Chicken Stock
- 1/2 cups Wine, White Or Red
- 2 teaspoons Cumin
- 1/2 teaspoons Ground Pepper
- Sour Cream, To Serve (optional)
Method
- Prepare the dried beans, soak overnight in water or simmer for 1 hour submerged in water.
- Drain the black beans. Combine beans with water until submerged in a medium sauce pan or Dutch oven. Add 1 chopped onion and 2 chopped garlic cloves and simmer for 1 hour.
- Dice the remaining onion, garlic, red pepper, and carrots. In a medium saute pan, saute vegetables in olive oil over medium-low heat. Add 1/2 of the salt. Remove vegetables from heat when translucent, about 10-12 minutes.
- After the beans have softened, about 1 hour, add in the sauteed vegetables, chicken stock, wine, cumin, remaining salt and pepper. Simmer to reduce the liquid for 5 minutes. Place 3 cups of mixture into a blender and liquify. If you are lucky enough to own an immersion blender, feel free to zip it through the soup pot for a few seconds. I prefer some chunkiness but if that's not your thing, blend the whole thing up.
- Serve with a dollop of sour cream.
