Black Bean Soup

• 2 cups dry black bean (1 lb)
• 4 tblspoon butter
• 2 large onions chopped
• 4 cloves garlic, crushed
• 2 stalks celery, chopped
• 2 bay leaves
• 1/2 lb bacon
• dash of cayene powder
• 2 cans chicken broth
• 1 whole red pepper chopped
• 2 whole green pepper chopped
• (ancho or serano)
• dash of dried thyme
• 2 tablespoons flour
• 1/2 cup sherry

1. Soak beans overnight in water to cover. Next day saute bacon in a stock pot, then add the vegies, bay leaves, garlic, and saute.
2. Add onions first for about 10 min. Next add flour, blend well, and cook for 2-3 min.
3. Add stock and bring to boil (add more water if needed). Reduce heat and simmer for 3-4 hours partially covered. Strain beans, add to the pot, and simmer another 2 hours, stirring occaisonally.
4. add more water if the mixture gets too thick or the beans are not covered.
5. Remove from heat and put the soup through a food processor not a blender. Taste, correct seasoning, add the sherry, and bring to a boil. Turn off the heat and seve with cheese or sour cream.

black bean, butter, onions, garlic, stalks celery, bay leaves, bacon, cayene powder, chicken broth, red pepper, green pepper, thyme, flour, sherry

Taken from www.epicurious.com/recipes/member/views/black-bean-soup-1225144 (may not work)