Black Bean Soup

Ingredients

• 1 pound black beans
• Water to cover (2 to 3 quarts)
• 1 large onion, chopped
• 1 carrot, chopped
• 3 stalks celery, with leaves, chopped
• Herb bouquet (parsley, thyme, bay leaf tied in cheesecloth)
• ¼ teaspoon mace
• ¼ teaspoon cinnamon
• ¼ teaspoon Cayenne pepper
• ¼ teaspoon cumin
• 3 cloves garlic, minced
• Coarse salt and freshly ground pepper to taste
• ¼ cup of dark rum
• ½ cup sour cream

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    335 calories; 4 grams fat; 2 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 51 grams carbohydrates; 12 grams dietary fiber; 3 grams sugars; 17 grams protein; 9 milligrams cholesterol; 43 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Preparation

1. Pick over the beans. Put them in a large saucepan and add water to cover. Bring to boil, drain and add fresh water to cover.
2. Add the remaining ingredients except the rum and sour cream and simmer, covered, for about two hours, or until the beans are tender. Add more water as necessary and stir frequently.
3. When the beans are cooked, puree them in a food processor until smooth. Serve the soup in heated bowls garnished with a teaspoon of rum and a dollop of sour cream.