Cocoa black-bean soup

8 Servings

Ingredients

Quantity Ingredient
1 pounds Dried black beans
10 cups Water
1 teaspoon Salt
1 large Bell pepper; cored & halved
⅔ cup Peanut oil or salad oil
1 large Yellow onion; sliced
4 Cloves garlic; minced
1 small Hot green pepper; halved & seeded
3 teaspoons Salt or to taste
½ teaspoon Fresh ground black pepper
1½ tablespoon Plain cocoa powder
1 Bay leaf
¼ teaspoon Whole cumin seed
1 teaspoon Sugar
2½ tablespoon Red wine vinegar
2½ tablespoon Olive oil

Directions

SERVES 8-10

I want you to understand that cocoa was used in cooking long before it was loaded with vanilla and sugar. This recipe will surprise you, as the cocoa adds an interesting bit of depth to a good black-bean soup.

Chocolate freaks will not recognize this flavor, but they will love it! Rinse the black beans and soak overnight in the 10 cups of water, along with 1 teaspoon salt and the green bell pepper.

In a large, heavy-bottomed 6-quart soup pot, bring the beans, soaking water, and pepper to a boil. Simmer until tender, about 45 minutes. Remove the green-pepper pieces and discard.

Heat the peanut oil in a deep frying pan or heavy saucepan. Saut‚ the onion, garlic, and green hot pepper until soft. Remove 2-½ cups of the bean broth from the pot and add it to the frying pan. Simmer this mixture for l0 minutes. Strain the onions, garlic, and hot pepper from the broth and discard them. Add the seasoned broth to the soup pot. Add salt, pepper, cocoa, bay leaf, cumin, and sugar. Bring to a boil and simmer, covered, for about 1-½ hours, or until the soup thickens. You may have to add more water if too much of the liquid cooks away.

Before serving, add the vinegar and olive oil. Mix well.

TIME INCLUDES SOAKING BEANS

OVERNIGHT

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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