Mexican Black Bean Soup
|Black beans||750 Milliliter (3 Cups)|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Garlic||3 Clove (15 gm), minced|
|Onions||2 , chopped|
|Celery stalks||2 , chopped|
|Chili powder||2 Teaspoon|
|Chopped jalapeno pepper/Pickled jalapeno pepper||2 Teaspoon (Fresh)|
|Dried oregano||1 1⁄2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Chicken stock||1 1⁄2 Liter (6 Cups)|
|Stewed tomatoes||1 Can (10 oz)|
|Lime juice||4 Teaspoon|
Rinse beans, discarding any grit.
In large pot, cover beans with three times their volume of water; bring to boil, cover and cook for 2 minutes.
Remove from heat; let soak for 1 hour.
Wipe out pot and heat oil over medium heat; cook garlic, onions and celery, stirring occasionally, for 5 minutes or until onions are softened.
Add chili powder, jalapeno pepper, oregano, cumin and aniseed; cook, stirring occasionally, for 1 minute.
Add beans and stock; bring to boil.
Reduce heat, cover and simmer for 75 minutes or until beans are very tender.
Add tomatoes, salt and pepper; simmer for 10 minutes.
In food processor or blender, puree 8 cups (2 L) of the soup in batches.
Return to pot; heat through.
Stir in lime juice.
Taste and adjust seasoning. (Soup can be refrigerated for up to 3 days or frozen for up to 2 months.)
QUICK VARIATION Substitute three 19 oz (540 mL) cans of black beans, drained, for the soaked beans.
Reduce stock to 5 cups (1.25 L).
To onion mixture, add beans, stock, tomatoes, salt and pepper; simmer for only 30 minutes.