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Soup, Black Bean

by Pierre S. Aoukar, MD
Posted: March 16

Servings: at least 6


1 pound dry black beans
6 cloves fresh garlic, minced
1 medium onion, diced (brunoise)
2 carrots, diced (brunoise)
1 small stalk of celery, diced (brunoise)
1-2 smoked chipotle peppers in adobe, diced
2 ½ Tb extra virgin olive oil
1 tsp ground coriander
1 tsp ground cumin
8 cups vegetable stock or water
1/3 cup dry sherry
dried oregano, generous pinch
1 bunch fresh cilantro, minced
1 lime, cut into wedges
sea salt and crushed red pepper to taste


Soak beans overnight in cold water to cover and drain before adding to soup. In a 4 quart pot, sauté onions, celery and carrots in olive oil until wilted. Add garlic and cook until it begins to brown. Add spices and chipotle and sauté for 1 minute. Add remainder of ingredients except for sherry, cilantro and lime. Bring mixture to a boil, turn heat down, cover and simmer for 1½ to 2 hours until beans are tender. Add water as needed during cooking to cover the beans. When soup is done, you can purée half the soup and add it back to the remainder. Add sherry and stir. Garnish with cilantro and lime wedges.

Black Bean Soup, The Recipes of Dr. Aoukar


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