« Crab Rangoons | Main | Molasses Crinkles »

Black Bean Soup

1 pound dried black beans
1/2 package bacon
1 cup chopped onion
1 teaspoon dried thyme
3 garlic cloves, sliced
2 bay leaves
1/2 teaspoon salt
5 cups chicken or vegetable stock
3 cups water

3 corn tortillas, cut into 1/4" strips
6 tablespoons minced onion
6 tablespoons minced cilantro
6 lime wedges

Rinse dried beans. Cover with water to 2 inches above beans; bring to a boil and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain. Cook the bacon in the pan over medium heat until crisp. Remove the bacon from pan. Add chopped onion, thyme, garlic and bay leaves to bacon drippings; saute for 4 minutes. Add the beans, bacon, stock and 3 cups water to pan. Bring to a boil; reduce heat, and simmer 1-1/2 hours, stirring occasionally. Add salt, and simmer for 30 minutes or until beans are tender. Discard the bay leaves. Puree the soup if desired or mash it well with a masher.

Place the tortilla strips in a single layer on a cookie sheet. Bake at 350 for 12 minutes until strips are toasted. Serve the soup and sprinkle with the various toppings.

Enjoy the old fashioned way of things? Interested in the Victorian era? If so have a browse around our other site A Victorian Passage. Updated Regularly!


This page contains a single entry from the blog posted on November 10, 2004 7:23 PM.

The previous post in this blog was Crab Rangoons.

The next post in this blog is Molasses Crinkles.

Many more can be found on the main index page or by looking through the archives.