(Adapted from Foster’s Market Cookbook)
- 2 lb dry black beans (rinsed over night, drained)
- 1/4 cup extra virgin olive oil
- 2 red onion, diced
- 2 red pepper, seeded and diced
- 4 carrots, peeled and diced
- 6 ribs celery, chopped
- 1-2 jalapenos, seeded and minced
- 8 garlic cloves, minced
- 2 large Granny Smith apples, peeled, cored and diced
- 1 T dried basil
- 1 T Lawry’s seasoning
- 1 T Penzey’s Sunny Spain salt-free seasoning
- 1 T dried parsley
- 2 tsp. black pepper
- 12 – 14 C chicken broth
- 6 bay leaves
- salt (to taste. If broth is salty, you might not need to add any.)
- Juice of 4 limes
- Cilantro-Lime Sour Cream
- 1/2 C sour cream
- 2 T chopped fresh cilantro
- Juice of 1 lime
- 4-5 green onions, thinly sliced (for garnish)
Step 1: Pick over and rinse black beans. Soak them overnight in a large pot of water.
Step 2: Sauté onions for about 10 minutes. Add red peppers, carrots, celery, jalapenos, and apples. Sauté with onions for about ten minutes. Add garlic and cook 2 minutes longer.
Step 3: Add broth and seasonings. Add black beans. Bring to boil, and then simmer about 40 minutes. Taste for seasonings.
Step 4: Continue to cook another hour or until beans are tender but not broken apart.
Step 5: Remove 4 C. of stew, cool, and remove bay leaves. Place cooled soup in food processor and puree until smooth. Return to mixture to soup and reheat for 15 minutes.
Step 6: Remove from heat and stir in lime juice. Serve immediately.
Plating: Prepare a mixture of fresh cilantro, lime juice, and sour cream. Ladle soup into a bowl. Top with a dollop of cilantro-lime sour cream and a sprinkle with freshly chopped green onion.
Make it your own: I like to add diced sausage or ham. If you would rather not add meat but want a smoky flavor, drop a ham hock into your broth before adding beans. For a stick-to-your-ribs soup, serve atop hot rice.