Black Bean Soup
2 cups of dried black beans, soaked overnight in 2 cups water, drained
4 cups water
1 small onion, chopped
1 clove garlic
1 stalk celery, chopped
1 carrot, chopped
1 branch fresh thyme, or 1/4 teaspoon dried
1 bay leaf
4 sprigs parsley
Salt
Freshly ground black pepper
Juice of 1 lemon
1 tablespoon butter, softened
1 tablespoon all-purpose flour
1/2 cup dry sherry
For Garnish
Fresh cilantro
Sour cream
Put the black beans in a large saucepan and add the water, onion, garlic, celery, carrot, and herbs.
Bring the liquid to a boil over and moderate heat and simmer, partially covered for 3 to 4 hours, until the beans are very tender. Add water as needed. Remove the bay leaf and thyme branch, and puree in a food mill, blender, or food processor.
Add lemon juice, season with salt and pepper to taste, and return the soup to the pan.
Make a paste of the butter and flour, stirring for a few minutes. Just before serving, add the sherry.
Garnish each bowl with a sprig of cilantro and sour cream.
8 servings