Black Bean Soup
Adapted from Alexandra’s Kitchen
Ingredients:
2.5 cups dried black beans, soaked overnight and drained
2 bay leaves
Filtered water
1 tsp olive oil
1 large red onion, diced
Sea salt
1 tbsp cumin seeds
4 garlic cloves, minced
1 2-inch strip orange peel
4 cups chicken stock, bone broth or veggies broth
¼ tsp dried oregano
Cooked rice for serving, optional
Directions:
Place soaked beans, bay leaves and enough water to cover by several inches in a large pot. Bring to a boil over medium high heat and then reduce heat to bring to a simmer. Cover and cook until beans are tender and creamy, but still intact, about 2 hours. Check beans periodically to ensure they remain submerged in water and add additional water if necessary.
In another pot, heat the oil over medium heat. Add red onion, cumin seeds, and a pinch of salt. Sautee, stirring periodically, until onion is softened, 5-8 minutes. Add the garlic and orange peel and cook until fragrant, about 1 minute.
Use a slotted spoon to add the cooked beans to the sautéed onion mixture. Add chicken stock and enough of the bean liquid to ensure the beans are submerged. Stir in oregano and lower heat to bring to a gentle simmer for 30 minutes.
Salt to taste.