- 8 ounces black beans, washed and soaked overnight
- 7 Cups low-sodium stock, or water (7-8 cups)
- 1/2 Cup flat beer
- 1/4 Cup dark rum
- 4 cloves garlic, minced
- 2 medium onions, diced
- 2 Tablespoons butter or margarine
- 1 Cups celery, finely chopped
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 to 2 chili peppers, seeded and minced
- 2 large carrots, peeled and diced
- 1/2 Cup canned crushed tomatoes
- 1 1/2 Tablespoons ground cumin
- 1/2 Tablespoon chili powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 Tablespoon fresh cilantro, minced
- Yogurt or sour cream
Drain the black beans and combine in a heavy saucepan with the stock,
beer, rum, garlic and half of the onions. Bring to simmer.
Cook for 1 to 1 1/2 hours over low heat, stirring occasionally.
If the stock evaporates too quickly, reduce the heat,
add up to 2 cups of hot water and continue simmering.
Melt the butter in a saucepan and add the remaining onions,
plus the celery, peppers, and carrots.
Saute over medium heat until the vegetables are soft but not mushy, 5 to 7 minutes.
When the beans are soft, puree half of the mixture in a food processor fitted with a steel blade.
Return the puree to the saucepan and add the sauteed vegetables,
crushed tomatoes, and seasonings.
Bring to a simmer and cook for about 15 minutes, stirring occasionally.
Add a little hot water or rum if it is too thick, or continue to simmer if it is too thin.
Serve at once with a dollop of yogurt or sour cream.