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Black Bean Soup Spanish Stylemexican, sauces, soups/stews, beans, garlic 1 cup black beans 4 cup water 4 bay leaves 1/4 teaspoon celery seed 1/2 cup chopped celery 1 cup chopped onion 1 clove garlic, minced 1/4 teaspoon dry mustard 1 teaspoon chili powder 4 drop tabasco sauce 1 hard boiled egg, sliced 1/2 cup sour cream 1 salt and pepper to taste 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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