JIM HAYNES

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Jim Haynes' Website recipe

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.

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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.

©Mary Bartlett, Catherine Monnet and Antonia Hoogewerf, 2005

 

recipe from "Throwing a (huge) party, The Jim Haynes' cook book" by Mary Bartlett, Catherine Monnet and Antonia Hoogewerf

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