Recipe: Calliope's Black Bean Soup

recipelink.com Chat Room Recipe Swap - 2001-02-08
From: calliope,.NY

CALLIOPE’S BOISTEROUS BLACK BEAN SOUP
As with most soups and sauces...this will be much better the next day!

1-lb. bag dried black beans, picked over and rinsed, then soaked overnight
.....*optional....1-2 small cans chicken stock, as well as water, for cooking the beans.

***It is very important that beans NOT be cooked with salt, as it toughens their skin and they will not become tender. Also, that you not add any cold liquid of any kind to the beans once they begin to cook, as it will cause them to burst.***

2-very large yellow onions, chopped
6-8 minced cloves of garlic...or to your taste
3-large carrots, chopped
1-green pepper, chopped
2-ribs of celery, chopped
2-3 jalapeno peppers, sliced thin

*if you like the flavor, but not the heat, or just some heat...open them first and remove all the ribs and seeds for no heat, or leave some in for some heat....but
remember to handle them very carefully...washing thoroughly, immediately after handling with plenty of soap and water!

1-large can of crushed tomatoes in juice
1-box frozen corn
2-whole Bay leaves
1/2-tsp. dry thyme
5-dashes, ground cloves
1-1/2 tsp.-bruised cumin seed
1-tsp.ground coriander
1-large handful of fresh cilantro, finely minced
1/2-cup orange juice
1-cup Ocean Spray Cranberry/Raspberry juice
2-4 TBSP. dry Sherry
2-TBSP. lemon or lime juice
salt and pepper

Rinse the soaked beans again and add enough fresh water to cover them by 2 inches...then watch water level as you simmer them. Cook the beans in the water, ONLY as directed, until tender.(this could take anywhere from 1-2 hours, depending on the age of the beans).
In a second large pot, saute in the oil of your choice; onion, all but 2 of the garlic
cloves, green pepper, jalapeno pepper, carrots, celery, cumin seed, ground coriander, bay leaf and thyme......................till onions are translucent.
Add tomatoes and chicken stock. Bring to a boil, reduce heat and simmer for 30 minutes. Add corn and simmer another 10 minutes. Then, all juices, sherry, clove, cilantro and last of the minced garlic and let simmer while you............
Add all the cooked beans to the pot and as much of their cooking liquid as you like for your desired thickness....pureeing some, if desired. Salt and fresh cracked black pepper.

NOTE.....if you really want to get fancy and colorful, without adding more time and work......instead of preparing only the black beans, and from scratch, as dry............
Take 2 cans of black beans, 1-can of red kidneys and 1- can of chic peas, rinse them and use them all together in the soup. But this will change the cooking time and some of the method of preparation, due to the fact that the beans are already cooked, due to the canning process.
ALSO.....if you wish the soup to have a slightly thicker quality at the end...puree one or two ladles full, and add back to the pot.

SERVE.....with a dollop of sour cream or yogurt and some chopped scallions. Then
“sandwich” some grated cheddar or Monterey Jack cheese, more chopped scallions, and even some black olives, between two flour or corn tortillas and bake at 375, till cheese just melts. Cut in half, then in triangles, and serve with soup, along with some avocado slices drizzled with lemon or lime juice, salt and pepper.