Name: Downtown Black Bean Soup
Ingredients: 2 1/2 qt Water or vegetable stock; 2 c Black beans; dried; 2 Bay leaves; 1/4 c Olive oil; up to 3/4 cup; 3 Onions; chopped; 2 Green bell peppers; chopped; 1 Fresh jalapeno; chopped; 5 Garlic cloves; minced; Salt; to taste

But do you say, “This is so strange a thing?” What, my brethren! Is it not more strange that a family professing to be Christian, professing to have a firm hope for eternity, should advance toward that eternity without giving any sign of that hope, without any preparation, without any conversation, perhaps, alas! without any thought concerning it? Ah! this is very strange! Do you say, “This is a thing of very little repute or glory, and to which a certain degree of shame is attached?” And who, then, is the greatest: that father who, in former and happier days, was the high priest of God in his own house, and who increased his paternal authority and gave it a divine unction by kneeling down with his children before his Father and the Father of them all; or that worldly man in our days, whose mind is engaged only in vain pursuits, who forgets his eternal destiny and that of his children, and in whose house God is not? O what a shame is this!

Merle D’Aubigne

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Cuban	Beans, Soups	6	Servings

INGREDIENTS

2 1/2	qt	Water or vegetable stock
2	c	Black beans; dried
2		Bay leaves
1/4	c	Olive oil; up to 3/4 cup
3		Onions; chopped
2		Green bell peppers; chopped
1		Fresh jalapeno; chopped
5		Garlic cloves; minced
		Salt; to taste

INSTRUCTIONS

Bring to a boil the water, beans & bay leaves. Turn down the heat and let
simmer a couple of hours until the beans start to get tender. Tthen heat
1/4 to 3/4 cup olive oil (how much will your conscience allow?) in a
skillet and cook in it the onions, bell peppers, jalapeno & garlic until
tender but not browned.
Stir this mixture into the simmering black beans and let cook until quite
tender and flavorful. More salt may be needed, and if you have a chance to
let the soup sit overnight at this point, it will be even better. If
desired, puree half or all of this to smoothness; we like it half-pureed,
half-chunky. If you do puree it, be sure to reheat it before serving it,
either as is or Cuban-style: bowls of steaming hot white rice and dishes of
chopped raw onions are on the table, and each person stirs as much or as
little rice and onions as they wish into their soup.
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Feb 25, 1998

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