1 lb dry black beans, picked through and rinsed
1/4 C of The Olive Bin's Smoked Chaabani Pepper Olive Oil (Fused)
1 large onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
2 T tomato paste
1 bay leaf
1/2 tsp ground cumin
1/2 tsp dried oregano
2 T of The Olive Bin's Red Wine Vinegar
1 T sugar
1 C of The Olive Bin's Champagne Wine Vinegar
Salt and pepper to taste
6-8 C white rice, for serving
Black Bean Soup
Ingredients
Number Of Servings: 8
Directions
- Place the beans in a large bowl and add enough room temperature water to cover. Soak the beans for at least 6 hours, preferably overnight. (If you are soaking them for 6 hours, use slightly warm or tepid water instead.)
- Place a medium colander over a large bowl and drain the beans through the colander, catching the soaking water in the bowl underneath. Measure the soaking liquid and add more water, if necessary, to equal 6 cups.
- Heat Smoked Chaabani Olive Oil in a large stockpot over medium heat. Add the onion, garlic, and bell pepper and sauté for 5 to 7 minutes, until the vegetables soften. Add the tomato paste, bay leaf, cumin, and oregano and stir well. Add the beans and soaking liquid mixture and bring to a boil.
- Let the soup boil for about 5 minutes, then reduce the heat to low. Add the Red Wine Vinegar, sugar, and Champagne Wine Vinegar, and stir well. Cover the pot and let the soup simmer for 3 1/2 hours, until the beans are soft and tender and the stock has thickened. (The stock will thicken as the beans cool to room temperature.) Remove and discard the bay leaf. Season the soup generously with salt and a sprinkling of pepper. Serve over long-grain white rice.
Additional Info
Adapted from California Olive Ranch recipe
