Black Bean Soup Spanish Style
|
|
 | Preparation | 30 minutes |
|---|
| Cooking | 1 hours |
|---|
| Ready In | 2 hours |
|---|
|
Ingredients
| 1 |
cup |
black beans |
|
| 4 |
cups |
water |
|
| 4 |
each |
bay leaves |
|
| 1/4 |
teaspoon |
celery seeds |
|
| 1/2 |
cup |
celery |
chopped |
| 1 |
cup |
onion |
chopped |
| 1 |
clove |
garlic |
minced |
| 1/4 |
teaspoon |
dry mustard |
|
| 1 |
teaspoon |
chili powder |
|
| 4 |
|
red hot pepper sauce (eg. Tabasco) |
|
| 1 |
each |
egg |
hard boiled, sliced |
| 1/2 |
cup |
sour cream |
|
| 1 |
x |
salt and black pepper |
to taste |
Directions
Sort and wash beans.
Soak overnight in water. Add bay leaves, celery seed and celery.
Bring to a boil, cover, reduce heat and simmer 1 hour.
Cook onion and garlic until tender in 1 T salad oil.
Add to beans with remaining ingredients except egg and sour cream.
Simmer for an additional hour or until beans are very tender.
Remove bay leaves.
Carefully put 1/2 through a blender or rub through a seive.
Repeat. Heat. Adjust seasoning if necessary.
Serve hot with 2 T sour cream and egg slices.
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