INGREDIENTS
2 cups dried black beans, picked over and rinsed
2 or 3 tablespoons olive oil
1 red onion, diced
1 red bell pepper, cored, seeded and diced
2 carrots, peeled and diced
4 ribs celery, diced
2 jalapenos, diced with seeds
8 garlic cloves, minced
1 Granny Smith or other tart apple, peeled, cored, and diced
1 tablespoon dried basil
8 cups chicken stock
4 bay leaves
2 teaspoons salt
freshly ground black pepper
juice of 1 limes
2 scallions, thinly sliced (for garnish, optional)
(For the cilantro cream)
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
juice of 1 lime
2 scallions, thinly sliced (for garnish)
METHOD
Quick soak the beans: Place the beans in a large pot and cover with water by 3 inches. Bring to a boil, reduce heat and simmer uncovered for 45 minutes. Remove from heat, drain, and set aside.
While the beans are cooking, heat the oil in a large saucepan over medium-low heat, add the onion and cook, stirring for about 10 minutes, until softened. Add the red bell pepper, carrots, celery, and jalapenos and cook, stirring for about 10 more minutes. Add the garlic and cook for 2 minutes longer. Add the apple, basil, broth, bay leaves, salt and pepper, and drained beans. Stir to blend. Bring to a low boil. Reduce heat and simmer, uncovered, 1 to 1 1/4 hours, until the beans are tender.
THIS SOUP IS FABULOUS AND THE APPLE IS THE BEST PART, DON'T PUREE THE SOUP TOO MUCH BECAUSE THE TEXTURE OF THE APPLE IS A GREAT SURPRISE AMONGST THE SPICY BEANS. DELISH!
