Black bean soup with cumin and cilantro
This particular version of black bean soup is made without meat
which always pleases vegetarians in the crowd.
In France, spicy foods are not very well received
and so we serve the hot peppers on the side.
For 100 servings
375 mls (1 ½ cups) olive oil
2 kilos (4 ½ lbs) onions, diced
1 kilo (2 ¼ lbs) carrots, diced
1 kilo (2 ¼ lbs) celery, diced
4 heads garlic, chopped
3 kilos (7 lbs) dried black beans
4 Tbs ground cumin
4 Tbs ground coriander
1 bottle (750 mls) Port
2 bunches cilantro, chopped
1 liter (1 qt) crème fraiche or sour cream
Salt and pepper
10 limes, cut into small wedges
Bottled hot sauce or 1 large can of jalapenos, chopped
For 25 servings
100 mls (1/3 cup) olive oil
500 g (1 lb) onions, diced
250 g (½ lb) carrots, diced
250 g (½ lb) celery, diced
50 g (2 oz) garlic chopped
750 g (1 ¾ lbs) dried black beans
1 Tbs ground cumin
1 Tbs ground coriander
250 mls Port
½ bunches cilantro, chopped
250 mls (1 cup) crème fraiche or sour cream
Salt and pepper
3 limes, cut into small wedges
Bottled hot sauce or 1 can of jalapenos, chopped
Heat oil in heavy large pot over medium-high heat. Add
onions, carrots, celery and garlic and sauté until softened but
not browned.
Mix in beans and spices. Add water to cover by about 2 inches and bring
to boil. Reduce heat, cover and simmer until beans are tender, stirring
occasionally, about 2 ½ hours, adding more water if necessary.
Season with salt and pepper.
For a smooth soup, puree the beans in a blender or food processor.
Reheat, stirring and add the port wine, and one bunch of cilantro. Thin the soup with water if it is too thick. Bring just to the boil and simmer a few minutes. Add the cream. Check the seasoning, adding more salt if necessary.
Bring soup to simmer and serve with separate bowls of lime wedges and jalapenos or hot sauce.
Can be prepared ahead, if kept refrigerated.