Black Bean Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 14 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g beans, (black beans), dry
- 2 bay leaves
- 3 liters water
- 200 ml olive oil
- 3 medium onion (s), finely chopped
- 2 bell peppers, finely chopped
- 1 chilli pepper (s), hot, finely chopped
- 8 cloves garlic, finely chopped
- 2 tablespoon oregano
- 2 teaspoons ground cumin
- 2 tablespoon salt
- 1 ½ tablespoon sugar
- Chili powder, optional
Print Recipe
Pin Recipe Instructions
- Soak the beans overnight.
- Boil the beans with the bay leaves in 3 liters of water until they are soft. Do not throw away the water.
- Heat the olive oil in a wide pan and fry the onion, paprika and chilli for about 15 minutes over medium heat, until they are soft but not burnt. Then add the garlic, oregano and cumin and cook for another 1-2 minutes. Remove from heat and strain to a smooth cream.
- Mix the vegetable oil cream with the beans in the cooking water, add salt, sugar and, if you want it spicier, also add some chili powder. Let everything simmer for another 30 minutes.
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