I have one if you would like it.........
1 cup dried black beans, soaked overnight and drained.........or skip this part and cook for a long time....
1 cup dried kidney beans......same
2 bay leaves
3 table spoons coarse salt
2 tablespoon olive or veggie oil
3 carrots chopped
1 onion chopped
1 celery stalk chopped
1 garlic clove minced
1 teaspoon ground cumin
1/4-1/2 teaspoon cayenne
1/2 teaspoon dried oregano
salt and pepper
1/3 cup red wine
1 quart beef stock and 1 cup water
Put the black and kined beans in two separete pots. Add a bay leaf to each and cover with cold water. Bring to a boil, then cover and simmer for 30 mins. Increase time if beans are cooked from dries
Add 3 tablespoons coarse salt to each pot and continue simmerings until the beans are tender, about 30 mins. Drain and lett cool slightly. Discard bay leaves.
Heat the oil in a large pan...add the carrots, onion, celery, and garlic and cook over low heat, stirring, until softened, 8-10 mins.
Stir in the cumin, cayenne, oregano, and salt to taste.
Add the wine, stock, and water and stir to mix. Add the beans,. Bring to a boil, reduce the heat, then cover and simmer about 20 minutes, stiring occasionally.
Transfer half of the soup, including most of the solids, to a food processor or blender. Process until smooth.
Return to the pans and stir to combine well.
Reheat the soup if necessary and taste for seasoning. Serve hot, garnished with sour cream,and chopped fresh cilantro.
This taste yummy.........
alot of messing tho.....
