Black Bean Soup...
...makes me pre-cum!

Ingredients

2 Pounds Black Beans - washed
1 Gallon Water
1 1/2 Tablespoons Cumin Powder
2 Teaspoons Oregano
2 Teaspoons Ground Black Pepper
2 Teaspoons Thyme2 Cups Yellow Onions - diced
2 Cups Celery - diced
2 Cups Carrots - diced
2 Tablespoons Garlic Cloves - minced
1/4 Cup Olive Oil
1/3 Cup Dry Sherry
Salt - to taste
Cheddar Cheese - grated
Sour Cream

Place beans in a pot with 1 gallon cold water. Add cumin, oregano, black pepper and thyme. Bring to a boil, then reduce to a very gentle simmer for 1 hour,
While beans are cooking, sauté onions, celery, carrots and garlic in olive oil until they are tender.

Add sautéed vegetables, sherry and salt to beans after beans have simmered for 1 hour.

Continue simmering for another hour, for a total cooking time of 2 hours. Stir gently to keep beans on bottom from sticking or burning.

Yummy.

PS NON Veggies - add chorizo at the sautee stage
(Tugnut Ex of this parish, Thu 7 May 2009, 13:59, Reply)