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1 lb Dry black beans
3 1/2 c chicken stock; or water
2 tb olive oil
1 c Onion; chopped
3 garlic cloves; chopped
1 Large carrot; chopped
1 Celery stalk; chopped
1 ts Ground coriander
1 1/2 ts Ground cumin
1/2 c Orange juice
1 tb Dry sherry
1/4 ts Black pepper
1/4 ts Red pepper flakes
1 ts Fresh lemon juice
1 ts Salt; or to taste
Rinse the beans. cover them with water and let soak overnite. Pour off
liquid. Place in saucepan with 3 1/2 cups of stock. Saute onion and
next five ingredients in the oil and add to the soup. Bring to a
boil, cover, simmer 1 1/2 hours over very low heat. When the beans
are just about tender enough, add the last six ingredients and simmer
another 10 minutes. Puree some of beans to thicken. Serve topped with
sour cream or yogurt.
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