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Spicy Bean Soup ***
Servings 6-8
1 cup dried black beans soaked overnight and drained
1 cup dried kidney beans soaked overnight and dried
2 bay leaves
2 tbsp olive oil
3 carrots, chopped
1 onion, chopped
1 leak (stalk only), chopped
2 garlic cloves, crushed
1 tsp ground cumin
1/2 tsp cyanne pepper
1/2 tsp dried oregano
1/4 cup red wine**
4 cups beef stock**
1/2 cup water
s&p (don't add till end)
for garnish: sour cream, chopped cilantro
+ put each type of bean in its own pot and enough (but not to much) water *
+ boil each for 10-15 minutes
+ add bay leaf to each
+ reduce heat and simmer for 1 hour until beans tender
+ drain
+ remove bay leaves
+ heat oil in large pot
+ add carrots, onion, leek, garlic
+ cook over low heat for 8 min till soft
+ add wine, stock, and water
+ mix everything
+ bring to boil
+ simmer 20 min, stirring occasionally
+ transfer move half of soup to food processor or blender
+ process until smooth
+ return mixtur to rest of beans
+ mix
+ s&p to taste
+ garnish with sour cream and cilantro
* because of bean chemistry you want to use as little water as possible. for more info see the anton brown epissode on beans. It is better to add water as needed then to flood them
** more may be needed if mixture isn't compleatly coverd once you have everything in the pot
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Spicy_Bean_Soup