- 1 pound dry black beans
- 1 yellow bell pepper
- 1 red bell pepper
- 1 orange bell pepper
- 4 cups homemade vegetable broth
- 2 cups water
- 4-5 large garlic cloves
- 1 red onion
- 2 tablespoons olive oil
- 1/2 stick butter
- 2 teaspoons cumin
- 2 teaspoon chili powder
- 1 teaspoon coriander
- 1 teaspoon dried cilantro
- 1/2 teaspoon McCormack® Ancho Chile Pepper
- 1 1/2-2 teaspoons dark brown sugar
- 1 tablespoon McCormack® Peppercorn Medley
- 1 teaspoon sea salt
- 1 teaspoon kosher salt
Preheat oven to 400.
Directions:
Soak the beans overnight in water. Mince the garlic and set aside. Mince/purée the onion and set aside.
In a large pot, heat up two tablespoons olive oil and butter. Brown onions and garlic. Add cumin, chili powder, coriander, cilantro, salts, and peppers. Stir.
Add vegetable broth, water, and beans. Cover and cook for 2 hours at vigorous simmer/light boil.
While the beans are cooking, place the three bell peppers on a metal pan and place in the preheated oven. After 10 minutes, remove, and turn one quarter. Cook 10 minutes, remove the pan from the oven, and turn one quarter. Cook 10 minutes, remove the pan from the oven, and turn one quarter. Cook a final 10 minutes.
Place one of the peppers on their side and slice open (liquid will spill out). Scoop out seeds and cut away the stem. Transfer to a dry cutting board. Slice very thin and then dice the strips into tiny pieces. Repeat for all three peppers.
At 2 hours of cooking, add the roasted bell peppers, and cook covered for another 30 minutes. Then, remove the lid, raise the temperature a bit, and continue cooking to reduce down the liquid to your desired thickness (I cooked it another 30 minutes).
Serve with a dollop of sour cream in the middle.
Myrtle's Note: I have a texture issue with onions and peppers and such, so I avoid them. I have been cooking with onions for a while now, instead of onion powder, but I generally purée the onion first. I wanted to have the bell peppers, but did not want the crunch of them. So, I opted to roast them. The resulting flavor was quite tasty, if you ask me. The reason for two salts is that the original recipe called for Kosher salt. Since I used homemade vegetable stock that had no salt, I needed to add more salt and chose sea salt.
Yield: 6-8 servings
Adapted from: http://thepioneerwoman.com/cooking/2014/04/black-bean-soup/
