 |
Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 10 |
|
El Torito's Ingredients:
12 ounces dried black beans |
8 cups chicken stock or 8 cups vegetable stock |
2 teaspoons olive oil |
1 onion, chopped |
1 cup carrot, chopped |
1 cup celery, chopped |
2 garlic cloves, minced |
2 teaspoons dried oregano |
1 teaspoon dried thyme |
1 bay leaf |
1/2 teaspoon cayenne pepper |
3 tablespoons fresh lime juice |
fresh cilantro (optional) |
Directions:
1. Rinse and sort though black beans, discarding any that are shriveled or discolored. Place beans in a large stockpot. Cover beans with water and refrigerate to soak overnight. Drain beans and return to stockpot. Add stock and heat to boiling.
2. Meanwhile, heat olive oil over medium-high heat in a large skillet. Add onion, carrot, celery and garlic and saute until tender, approximately 5 minutes. Add to stockpot along with oregano, thyme, bay leaf and cayenne pepper. Cover stockpot and reduce heat to simmer for 3 to 4 hours.
3. Transfer soup to blender or food processor and puree to desired thickness.(I don't puree the soup, I just leave it like I would for beans). Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired. Add salt and pepper to taste and serve.
|
|