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Black Bean Soup from Alice Sullivan

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Ingredients

4-6 servings.

  • 1 cup dry black beans
  • 1/8 teaspoon cayenne pepper
  • 6 cups either chicken or beef stock
  • 1 bay leaf
  • ¼ cup oil
  • 1 teaspoon salt
  • 1 cup chopped celery
  • 2-4 pepper corns
  • 1 cup chopped onion
  • 2 whole cloves
  • 2 cloves garlic crushed
  • ½ cup powdered milk
  • 1/3 cup uncooked brown rice

Instructions

  • Soak beans overnight.
  • Drain and cook with 6 cups stock until tender, about 2 hours.
  • In large Dutch oven, heat oil; sauté celery, onion, and garlic until soft.
  • Add rice and sauté 2-3 minutes longer.
  • Stir in 1 cup of stock from beans.
  • Add beans and rest of liquid in which they were cooked.
  • Add remaining ingredients except milk.
  • Cook 1-2 hours.
  • Blend milk with ½ cup soup broth; add mixture to soup.
  • Serve garnished with chopped green onion and lime slices, if desired.
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Course; Soup