Black Bean Soup

Page 156

| Course Type: Soups and Stews

(1 review)

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Recipe Review

I made the black bean soup tonight, and it was (is!) delicious. It's a very easy and straight forward recipe. I soaked the dried beans overnight, drained the water out, and from there it took about two and a half hours to make - with most of that just letting the beans cook. The recipe says that they would be cooked in 1 1/2 - 2 hours, but I found that it took them another half an hour to be soft enough for my tastes. All total, I cooked the beans for close to three hours! And even now, the beans are still firm enough to be floating in the broth (unlike the canned varieties out there) - and I know only be better tomorrow. I guess "simmer" was too low a temperature. Note that I made a vegetarian version, replacing the suggested ham bone, with a pinch of smoked Spanish paprika. A brilliant substitute if I don't say so myself! I also left out the sherry, and replaced the Creme Fraiche with low-fat yoghurt. So if you're going to be home, and have the time to watch a pot a couple of times, I heartily recommend this yummy meal-in-a bowl soup!

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