Black Bean and Madeira Soup

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READY IN: 2hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sort beans carefully, removing any stones.
  • Place beans in a large pot and add enough cold water to cover by three inches.
  • Soak overnight.
  • Heat olive oil in a large, heavy soup pot over medium heat.
  • Add garlic, leeks, bell pepper, celery, carrots, and thyme.
  • Sprinkle with salt and mix well.
  • Sauté until soft, but not browned, about 10 minutes.
  • Add 1 cup Madeira and cook until liquid reduces by half.
  • Stir in beans, bay leaf, chipotles and 10 cups water.
  • Bring to a boil, reduce heat and simmer, stirring occasionally and adding additional water if needed, until beans are very soft, about 2 - 2 1/2 hours.
  • Transfer to blender in batches and puree until smooth.
  • Reheat if necessary.
  • I usually purée only half, as I like a little more texture in the soup.
  • To serve, ladle into bowls and spoon a little sour cream into center if you like.
  • Drizzle a couple of teaspoons of Madeira around the sour cream and serve.
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