Black Bean Soup (Frijoles Negros)
Black beans are used far more in the Latin countries than in the English speaking islands. This black bean soup recipe is thick and rich and can be eaten as an appetizer, on its own, or with rice or bread.
- ½ lb. dried black beans (frijoles negros)
- 5 cups chicken stock
- 2½ tbs unsalted butter
- 1 stalk celery
- ½ medium yellow onion
- 1 clove garlic, crushed
- ½ tbs all-purpose flour
- 1 bay leaf
- Freshly ground black pepper
- Soak beans overnight.
- Drain the beans and put into a large soup/stock pot. Add the chicken stock and bring to a boil. Reduce the heat to low and simmer for 1½ hours. Check periodically to ensure the beans are always covered with liquid. If necessary, add more stock or water.
- Finely chop onion and celery. In a separate pot, melt the butter over medium. Add celery, onion, and garlic. Sauté until softened, about 7-8 minutes.
- Whisk in the flour and cook for 1 minute. Be sure to whisk constantly.
- Stir the vegetable mixture into the beans. Add bay leaf and pepper to taste (a few quick turns is good). Cover and simmer over low heat for 2-3 hours. Check occasionally and stir. Add more stock/water if necessary.
- Remove and discard bay leaf. Add salt to taste. Add ¾ of the soup to puree in a food processor until smooth. Add the pureed mixture back into the pot with the solid bean mixture and combine. Add more salt and pepper if necessary.
- Serve and enjoy!