Recipe by McGelby
Very inexpensive meal and also healthy! As a side note: do not salt dried beans until they are cooked, as the salt slows down the softening process. On another note, so-called "cooking" wines or sherries contain lots of added salt you can avoid this by using a drinkable sherry in this recipe.
- 1 lb black beans
- 1⁄3 bay leaf
- 1 large onion, sliced
- 2 -3 garlic cloves, chopped
- 1 teaspoon mustard powder
- 1 cup dry sherry (not cooking sherry)
Directions See How It's Made
- 1. Pick over beans to remove any dirt, stones or foreign objects. Wash well, then soak for 8 hours in ample cold water.
- 2. Place beans and soaking liquid in a large saucepan with 1/3 bay leaf and bring to a boil over high heat. Skim off foam, lower heat, and simmer, partially covered, till beans are just tender, about 1 hour.
- 3. Add onion and continue to cook until onion melts into liquid, about 1 more hour.
- 4. Add salt to taste and garlic. Continue to cook, adding a little boiling water if necessary, until beans are very soft and start to melt into liquid, about 1-2 hours more.
- 5. Remove bay leaf and turn off heat. Ladle beans in batches into blender or food processor and puree or use an immersion blender and puree soup directly in the saucepan.
- 6. Add dry mustard powder and dry sherry. Correct seasoning. Reheat and serve, adding any garnishes you wish, such as slices of lemon or freshly chopped herbs.