Pureed Black Bean Soup (Italian)

Yields:	8-10 servings
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	Preparation	8 hours
	Cooking	3 hours
	Ready In	11 hours

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Ingredients

3	cups	black beans	soaked overnight
2	gallons	chicken broth
6	each	bay leaves
1	x	onion	half of, diced
4	cloves	garlic	diced
2	each	carrots	grated
1/2	cup	heavy whipping cream
1	x	salt and black pepper	to taste
1	x	sour cream	as needed
2	tablespoons	cilantro	fresh, chopped
2	tablespoons	tomatoes	diced

Directions

Rinse beans and sort.

Soak overnight.

Drain.

Rinse.

n an extra large saucepan place the black beans, chicken stock, bay leaves, onions, garlic, and carrots.

Simmer the ingredients for 2 to 3 hours, or until the beans are tender.

Remove the bay leaves.

Add more chicken stock or water if needed.

Strain the beans (reserve the liquid) and place them in a food processor.

Blend the beans, adding enough of the reserved liquid so that a thick, pureed consistency is achieved.

Add the heavy cream, salt, and pepper.

Stir them in so that they are well blended.

Garnish the soup servings with a dollop of sour cream.

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Member Review

Sex in A Pan

I'm not a "dessert person"--(I have to admit the title suckered me in, tho lol)--but THIS recipe IS the real deal. My only suggestion is to "drizzle" the melted chocolate as the last step, not "swirl"--the hot chocolate coagulates too fast on a cool dessert base in order to "swirl".