Recipe - Cocoa Black-Bean Soup

1 pound Dried black beans
10 cup Water
1 teaspoon Salt
1 lg Bell pepper; cored &
halved
2/3 cup Peanut oil or salad oil
1 lg Yellow onion; cut or sliced up
4 Cloves garlic; minced
1 small Hot green pepper;
halved & seeded
3 teaspoon Salt or to taste
One half teaspoon Fresh ground black pepper
1 One half tablespoon Plain cocoa powder
1 Bay leaf
One fourth teaspoon Whole cumin seed
1 teaspoon Sugar
2 One half tablespoon Red wine vinegar
2 One half tablespoon Olive oil

SERVES 810

I want you to understand that cocoa was used in cooking long before it
was loaded with vanilla and sugar. This recipe will surprise you, as the
cocoa adds an interesting bit of depth to a good blackbean soup.

Chocolate freaks will not recognize this flavor, but they will love it!

Rinse the black beans and soak overnight in the 10 cups of water, along
with 1 teaspoon salt and the green bell pepper.

In a large, heavybottomed 6quart soup pot, bring the beans, soaking
water, and pepper to a boil. Simmer until tender, about 45 minutes. Remove
the greenpepper pieces and discard.

Heat the peanut oil in a deep frying pan or heavy saucepan. Saut‚ the
onion, garlic, and green hot pepper until soft. Remove 2One half cups of the
bean broth from the pot and add it to the frying pan. Simmer this mixture
for l0 minutes. Strain the onions, garlic, and hot pepper from the broth
and discard them. Add the seasoned broth to the soup pot. Add salt, pepper,
cocoa, bay leaf, cumin, and sugar. Bring to a boil and simmer, covered, for
about 1One half hours, or until the soup thickens. You may have to add more
water if too much of the liquid cooks away.

Before serving, add the vinegar and olive oil. Mix well.

TIME INCLUDES SOAKING BEANS

OVERNIGHT

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.