Black Bean Soup
If you are vegetarian, olive oil can be substituted for the bacon drippings and bacon.
| 1 | pound dried black beans | 3 | cups water |
| 2 | bacon slices in 1/2" pieces | 1/2 | teaspoon salt |
| 1 | cup chopped onion | | TOPPINGS: |
| 1 | teaspoon dried thyme | 3 | corn tortillas, cut into 1/4" strips |
| 3 | garlic cloves, sliced | 6 | tablespoons minced onion |
| 2 | bay leaves | 6 | tablespoons minced cilantro |
| 5 | cups chicken or vegetable stock | 6 | lime wedges |
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Rinse dried beans. Cover with water to 2 inches above beans; bring to a boil and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain. Cook the bacon in the pan over medium heat until crisp. Remove the bacon from pan. Add chopped onion, thyme, garlic and bay leaves to bacon drippings; saute for 4 minutes. Add the beans, bacon, stock and 3 cups water to pan. Bring to a boil; reduce heat, and simmer 1-1/2 hours, stirring occasionally. Add salt, and simmer for 30 minutes or until beans are tender. Discard the bay leaves. Puree the soup if desired or mash it well with a masher.
Place the tortilla strips in a single layer on a cookie sheet. Bake at 350 for 12 minutes until strips are toasted. Serve the soup and sprinkle with the various toppings.
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