Spicy Bean Soup (SB)

By hmp13

Ingredients

• 1 cup dried black beans, soaked overnight and drained
• 1 cup dried kidney beans, soaked overnight and drained
• 2 bay leaves
• 2 tablespoons olive or vegetable oil
• 3 carrots, chopped
• 1 onion, chopped
• 1 celery stalk, chopped
• 1 garlic clove, crushed
• 1 teaspoon ground cumin
• 1/4 to 1/2 teaspoon cayenne
• 1/2 teaspoon dried oregano
• 1/4 cup red wine
• 5 cups beef stock
• 1 cup water
• Salt and pepper

Preparation

Step 1

Put the black beans and kidney beans in two separate pans with enough cold water to cover and a bay leaf in each. Boil rapidly for 10-15 minutes.

Reduce the heat and cover the pans. Simmer for 1 hour until the beans are tender, then drain.

Heat the oil in a large flameproof casserole. Add the carrots, onion, celery and garlic and cook over low heat for 8 to 10 minutes, stirring, until soft. Stir in the cumin, cayenne, oregano, and salt to taste.

Add the wine, stock, and water and stir to mix all the ingredients together. Remove the bay leaves from the cooked beans and add the beans to the casserole.

Bring to a boil. Lower the heat, cover the pan and simmer for about 20 minutes, stirring occasionally.

Transfer half the soup, including most of the solids, to a food processor or blender. Process until smooth. Return to the pan and stir well.

Reheat the soup and adjust the seasoning to taste. Serve hot, garnished with sour cream and chopped cilantro.