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Black Bean Soup
Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  3 Hours 20 Minutes
Yield:  Makes 12 servings
White adobe walls, solid wooden beams, and terracotta tiles give the restaurant La Zaragozana the feeling of Old Spain and the kitchen specializes in the classic foods of Spain, Cuba, and Puerto Rico. The restaurant's most famous recipe is for a traditional black bean soup.
RECIPE INGREDIENTS
1 pound dried black beans
10 cups chicken stock
4 tablespoons unsalted butter
2 ribs celery, finely chopped
2 medium onions, finely chopped
1 clove garlic, crushed
1-1/2 tablespoons all-purpose flour
1 bay leaf
Freshly ground black pepper
salt
1/2 cup madeira wine (optional)
Garnishes:
lemon slices
Chopped onion
Chopped tomato
Cooked rice
DIRECTIONS
Wash the beans. Place in a large pot and add cold water to cover. Let soak overnight, or boil the beans in 6 to 8 cups of hot water for 2 minutes, then set aside for 1 hour.
Drain the beans and place them in a large pot. Add the chicken stock and bring to a boil. Reduce the heat to low, and simmer for 1 1/2 hours, adding more water if necessary.
In another pot, melt the butter over moderate heat. Add the celery, onions, and garlic and sauté until softened, but not browned, 8 to 10 minutes.
Stir in the flour and cook, stirring constantly, for 1 minute.
Stir the vegetable mixture into the beans. Add the bay leaf and pepper to taste. Cover and simmer, stirring occasionally, over low heat for 2 to 3 hours. Check occasionally, and add water if the beans are not completely covered with liquid.
Remove and discard the bay leaf. Add salt to taste. Puree the soup through a food mill, food processor, or blender until smooth.
Return the soup to the pot and add the Madeira, if desired. Reheat the soup and correct the seasoning. Garnish each portion with a lemon slice, or serve with chopped onion, chopped tomato, and cooked rice.
Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Makes 12 servings
Calories: 209
Fat. Total: 8g
Fiber: 6g
Carbohydrates, Total: 26g
Sodium: 841mg
% Cal. from Fat: 34%
Cholesterol: 15mg
Protein: 9g
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