Santander Black Bean Soup
Cooking time
105 minutes
Number of servings
8
Difficulty
Easy
Ingredients
14
cup(s) basic stock [see p. 280]
1 1/2
cup(s) black bean, soaked overnight
2
tbsp lard (or oil)
4
clove(s) garlic, chopped
2
piece(s) large onions, peeled and chopped
4
piece(s) bay leaf
1/2
tsp oregano
2
piece(s) hard-boiled eggs, chopped
pinch salt and pepper to taste
Directions
- Place the beans with the bay leaves, oil, garlic, onions, and oregano to cook in the broth for 1½ hours (or ½ hour in a pressure cooker).
- Remove one cup of beans and grind or blend them and return to the broth, add the salt and pepper and let cook over low heat until it thickens to the desired consistency.
- Serve with chopped egg sprinkled over each plate. (Optional: you can add a tablespoon of cream to each portion, or you can also add ½ pound (250 gr) of smoked ham, finely chopped and sprinkled on top).