Prep 15 mins
Cook 3 hrs
Black bean soup is a great side, or main course, to a Texas-style or mexican meal. The best black bean soup is made with dried black beans, rather than canned. Be sure to pick through the dried beans carefully to remove any split kernels or tiny rocks that sometimes get mixed in.
- 1 lb dried black beans
- 1⁄4 cup olive oil
- 1⁄4 lb bacon
- 1⁄4 lb diced ham
- 4 onions, chopped
- 4 garlic cloves, minced
- 3 stalks celery & leaves, chopped
- 1 1⁄2 cups uncooked brown rice
- 1 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 3 quarts chicken broth
- 1⁄4 cup dry white wine
- 1⁄2 cup dry sherry
- Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside.
- Pour oil into a large soup pot. Add the bacon, ham, onion, garlic and celery. Cook at high simmer until vegetables are soft, about 30 minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to a boil; reduce heat, cover and simmer 2-1/2 to 3 hours.
- Let soup cool; put through the blender a little at a time, until smooth. Return to soup pot; reheat on low about 45 minutes, adding wine and sherry. Serve hot.
- Note: A dollop of sour cream and a sprinkling of fresh minced cilantro is a nice garnish for this soup. Serve this with Jalapeño Cornbread to make a real Texas-style meal.