This Black Bean Soup has a wonderful creamy texture and earthy flavor—plus, it’s filling and nutritious.
If you do not have a grapefruit, substitute an orange, peeled and cut into small pieces, or a cup of seeded grapes.
This recipe comes courtesy of The Old Farmer’s Almanac Garden-Fresh Cookbook.
Soak the beans in water overnight (see tip, below). Put the chopped onion into a bowl. Combine the oil and vinegar, then pour over the onions and set aside to marinate. Drain and rinse the beans. Put them into a large stockpot, add the beef stock and 2 cups of water, and cook over medium-high heat to boiling. Reduce the heat and simmer until the beans are tender. Add the remaining ingredients except the rice and simmer for 30 minutes. Garnish each serving with marinated onions. Serve with the rice. Makes 6 to 8 servings.
Dried Bean Conversions
- 1 cup dried beans = about 2-½ cups soaked dried beans
- 1 pound dried beans = about 2 cups uncooked dried beans = 5 to 6 cups cooked
- 1 can (15 ounces) beans, drained = about 1-½ cups cooked dried beans