Tuesday, December 22, 2009

Holiday Wishes


Good Cheer
Charlie, the statue, is my early morning comic relief.  He greets me when I look out my kitchen window to check on the activity at the peanut, suet and bird feeders.  He seems to be enjoying his role as watch cat.  Occasionally, a blue jay or a cardinal will land on his head and serenade him. 

On behalf of everyone at Hope in Bloom, I want to wish you and yours a delicious holiday season and merry 2010.

As you can see, it's cold on the east coast. Spring will be here in a mere 87 days!  The following simple black bean soup, courtesy of my Cuban friend, Teresa, is one of my favorite ways to ward off winter's chill.

It's worth the time and trouble to shop for the freshest (no this is not an oxymoron) dried beans. The best come from Rancho Gordo in California.  They require less soaking time and are always creamy and delicious.  Order on line if they are not available in your area.

Black Bean Soup

2 cups dried black beans
3 sprigs cilantro, tied in cheesecloth
2 green bell peppers
1 large onion, chopped
4 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon dried cumin
1 bay leaf
Salt and pepper
Hot sauce
1 Tablespoon cider vinegar

Sour cream
Chopped cilantro leaves

Sort through the beans and discard any stones or broken ones.  Soak the beans in cold water to cover plus 3 inches 4 to 8 hours according to package directions. Rinse and drain them.

Place the beans, cilantro and one whole bell pepper in a large soup pot.  Cover with cold water about 2" above the beans.  Bring to a boil over medium heat.  Cover and turn the heat down to a low boil. Let cook for 1 hour.  Remove and discard cilantro and bell pepper.

While the beans are cooking, heat a 10" saucepan over medium heat.  Film with olive oil.  Sauté the chopped onion until it softens and add the chopped garlic. Let cook until wilted but not brown.  Stir in the oregano and cumin.

Add the onion mixture and the bay leaf to the beans, cover and let cook at a low boil until beans are tender but not mushy, approximately 1 to 1 1/2 hours.  If there is too much liquid, remove the cover and continue cooking until it thickens.  Add salt to taste, a few dashes of hot sauce and the cider vinegar.  Let cool and refrigerate overnight.

When ready to serve, heat soup and taste for seasoning.  Ladle into bowl and top with a dollop of sour cream, chopped cilantro and a drizzle of olive oil, if you like.

Serves 4-6
 


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