1 pound dried black beans
2 tablespoons extra virgin olive oil
1 large clove garlic — crushed
3 quarts water — (see note)
2 bay leaves
1 small dried red chipotle chili pepper
2 tablespoons ground cumin
1 tablespoon dried oregano
4 sprigs cilantro — large, whole
4 tablespoons flat leaf parsley — chopped
salt and pepper 1 red bell pepper — 1/4-inch dice
2 tablespoons brown sugar
2 tablespoons dry sherry
2 teaspoons fresh lime juice
1/4 cup cilantro — chopped
cooked rise lime slices sour cream
[1] Sort beans, discard stones. Soak overnight, covered with 2 inches of water. Drain the beans and rinse several times in cold water. Set aside. [2] Place oil in large, heavy pot over medium heat, add onion, cook 15 minutes, or until wilted, adding the garlic during the last 5 minutes. [3] Add reserved beans, water, bay leaves, dried chili, cumin and oregano. Gently bruise the cilantro sprigs. Tie them together and add to the pot along with 2 tablespoons chopped parsley. [4] Bring to boil, reduce heat to medium and simmer, uncovered for 1 1/2 hours, reducing the heat if necessary. Skim any foam that rises to the surface. [5] Discard the cilantro and bay leaves. Remove 2 cups of the soup along with any garlic pieces and puree. Stir the puree back into the soup. Season with salt and pepper. [6] Add bell pepper, sugar, sherry, lime juice and 2 tables of parsley and the chopped cilantro. Cook for 30 minutes. Serve in bowls over rice, with lime, a drizzle of sherry, some sour cream.
Chipotles — Dried. Rehydrate the way we do dried tomatoes. Pickled. Big-green ones are a new variety (ap 96)
Note: For extra flavor, a low or no sodium broth may be used instead of or for some of the water.