SERVES 8-10
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 black-bean 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, heavy-bottomed 6-quart soup pot, bring the beans, soaking
water, and pepper to a boil. Simmer until tender, about 45 minutes. Remove
the green-pepper 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 2-1/2 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 1-1/2 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.
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