Prep 20 mins
Cook 1 hr 30 mins
A famous comfort food made just a bit healthier and with fewer calories. Taken from Raichlen's Healthy Latin Cooking.
- 1 lb dried black beans, sorted and rinsed
- 9 cups water
- 1⁄2 red bell pepper, cored & seeded (or 6 cachucha chile peppers)
- 6 garlic cloves
- 2 medium onions
- 1 bay leaf
- 1 clove, whole
- 2 tablespoons extra virgin olive oil
- 1 green pepper, finely chopped
- 2 celery ribs, finely chopped
- 2 ounces Canadian bacon, thinly slivered
- 1⁄2 cup dry white wine
- 1 1⁄2 tablespoons red wine vinegar
- 1 teaspoon cumin, ground
- 1 teaspoon oregano, dried
- salt & fresh ground pepper
- 1⁄4 cup nonfat sour cream
- 1⁄4 cup scallion top, finely chopped
- Combine beans and water and let soak overnight.
- Next day, add chile peppers (or 1/2 red pepper), 2 cloves of garlic to the beans. Cut an onion in half, "pin" the bay leaf to one half with the clove, add onion halves to beans.
- Bring to boil, reduce heat, cover loosely and simmer, stirring occasionally, for about 1 hour, until beans are tender.
- Chop remaining onion, mince remaining garlic.
- Heat oil in large skillet over medium heat.
- Add onions, garlic, chopped peppers, celery and bacon to skillet. Cook for 4 minutes until soft, but not brown.
- Stir veggie/bacon mixture into beans. Add wine, vinegar, cumin and oregano.
- Season with salt and pepper.
- Cover, reduce heat, simmer for 10 minutes until beans are soft.
- Remove bay leaf, halved onions and whole garlic cloves.
- Blend 2 cups of soup in blender, return to soup.
- Season to taste with additional salt, pepper and vinegar, to taste.
- Serve topped with sour cream and scallion tops.
- (Preparation time does NOT include overnight soaking).
I made these by placing everything in the slow cooker (beans were cooked first) and it came out perfect! Thanks for posting Link-a-licious!