Black Bean Soup

Everyone loves soup, there is Soupy Saturdays, there are the days when one get’s sick there is always chicken soup.



1 lb. dried black beans, rinsed and picked over
4 tbs. olive oil
4 cloves garlic, minced
2 tbsp fresh thyme
2 onions, chopped
3pimento peppers, seeded and chopped
2 tsp ground roasted cumin (geera)
2 tsp dried oregano
1 bay leaf
4 tomatoes, seeded and chopped
1 tbsp salt
1 tbsp freshly ground black pepper
1/2 cup chopped chives
1 tbs. sherry
1/2 cup chopped fresh chadon beni
unflavoured thick yogurt for garnish
Soak beans overnight in four quarts of water, drain. In a large soup pot heat olive oil, add garlic, thyme, onion and pepper saute for a couple of minutes, add black beans, stir and add enough water to cover beans (about eight cups).  Add cumin, oregano, bay leaf, tomatoes, salt and black pepper and chives. Bring to a boil cover and simmer, for about two hours. To texturize the soup, puree half the beans in a food processor or blender, return to pot. Taste and adjust salt and pepper. Add sherry. When serving place the soup in a wide rimmed soup bowl, swirl in one tbs. yogurt, and sprinkle with fresh chadon beni.

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