(adapted from The Silver Palate Cookbook)
3 1-lb. bags of dried black beans, soaked in water overnight
1 c. olive oil
6 cups onions, diced
8-10 cloves garlic, crushed
1 meaty ham bone (or 4. diced ham)
6 qts. canned chicken broth
2 – 3 tablespoons ground cumin, to taste
1 tbsp dried oregano
3 bay leaves
2 tsp. black pepper
salt to taste
pinch of cayenne pepper
6 tbsp. fresh parsley, chopped
1 tbsp. brown sugar
1 tbsp. lemon juice
1/2 c. dry sherry (or more to taste)
Heat oil in a large, heavy pot. Add onions and garlic; cook until
tender. Rinse and drain beans and add to the pot. Add the ham bone,
chicken broth, cumin, oregano, bay leaves, black pepper, cayenne pepper,
parsley, brown sugar and lemon juice. Bring to a boil; reduce heat
and simmer over low heat, uncovered for several hours. Add the sherry
about 30 minutes before serving. Remove the bay leaves before serving!
Make a day ahead for the best flavor. Makes a lot! Can be frozen and
reheated.
Optional Garnishes for Black Bean Soup:
Chopped Onion or Sliced Green Onions
Sour Cream
Grated Cheese
Chopped Tomatoes
Diced Avocado
Salsa
Jalapenos
Hot Sauce (like Cholula)
