BLACK BEAN SOUP WITH GREENS

Black Bean Soup With Greens image

Provided by Moira Hodgson

Categories dinner, soups and stews, appetizer, main course

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

Previous Next

Ingredients

1 pound black beans
Water to cover
1 large peeled onion stuck with two whole cloves
2 carrots, sliced
3 celery stalks, chopped
Herb bouquet (thyme and parsley sprigs and bay leaf tied in cheesecloth)
1/2 teaspoon ground allspice
1/4 teaspoon ground mace
2 garlic cloves, chopped (green part removed)
1 fresh chili pepper, seeded and chopped
Coarse salt and freshly ground pepper to taste
1/2 pound shredded collard greens or kale
Creme fraiche for garnish
Lemon slices for garnish
Dark rum for garnish

Steps:

Soak the beans overnight in cold water to cover in a large saucepan. When you are ready to cook the beans, add the onion and other vegetables, the herb bouquet, allspice, mace, garlic and chili. Simmer gently for an hour to an hour and a half, adding salt and pepper after a half hour's cooking.
Remove the herb bouquet from the soup and the cloves from the onion. Then puree the soup in a food processor, doing it in batches. Return the puree to the saucepan, bring the puree to a boil and correct the seasoning. Add the greens and heat them through until they are wilted.
To serve, pour the soup into heated individual bowls. If you so desire, each serving can be garnished with a dollop of creme fraiche along with a lemon slice and a teaspoon of dark rum.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 0 grams, Carbohydrate 33 grams, Fat 1 gram, Fiber 9 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 230 milligrams, Sugar 2 grams, TransFat 0 grams