Catch ’em & Cook ’em: Black Bean Soup

Sep 26, 2018 1 min read

Ingredients:

1 lb dried black beans

2 Qts water

2 medium onions chopped fine

1 bay leaf

2 sweet green peppers cut in strips

1/2 C olive oil

1 tsp oregano

4 cloves garlic minced

1/4 tsp ground cumin

1 Tbsp salt

1/2 Tbsp black pepper

White rice cooked

Chopped onions for garnish

How to:

1. Before washing beans, spread on flat surface and pick out broken beans and foreign particles

2. Wash beans thoroughly and soak overnight in 2 quarts of water.

3. The next day, pour beans and water into a 4-quart soup kettle and bring to a boil

4. Cover and cook over medium heat.

5. Meanwhile in a skillet, saute onions and green peppers in olive oil until golden.

6. Add crushed orega-no, bay leaf, cumin and garlic.

7. Add mixture to beans, stirring well. Add salt and pepper and cook slowly over low heat, covered, until beans are tender (at least 1 hour)

8. Serve over cooked white rice, topped with chopped onions.

Serves 4

Capt. Dick May was a former long-time island fishing guide and cookbook author.