Beans and chocolate? I recently dared my friend Sara, who loves this soup, to identify its odd ingredient. I enjoyed watching her rack her brains as she attempted to figure it out, even over her second serving of it. While Sara never did identify the mystery ingredient, she unequivocally declared this was like no other bean soup she has ever had. Ah, the magic of chocolate!This recipe includes sofrito, a wonderful saut
- ? cup olive oil -
- 1 large onion, quartered -
- 4 large cloves garlic -
- 4 ribs celery, peeled and cut in thirds -
- 1 large red pepper, seeded and quartered -
- 1 bunch flat parsley, stems and leaves -
- ½ small bunch cilantro, stems removed -
- 6 lbs good quality canned black beans, drained and rinsed -
- ½ cup tomato paste -
- 2 cups dry red wine -
- 3 Tbsp bottled hot sauce -
- 6 bay leaves, or 1 tsp ground -
- 3 quarts (12 cups) water -
- ? cup grated semisweet chocolate or chocolate chips -
- 1 Tbsp ground cumin -
- 1 Tbsp oregano -
1. To make the sofrito, heat the oil in a heavy pot.
2. In a food processor, coarsely grind the onion, garlic, celery, pepper, parsley and cilantro. Add the ground mixture to the hot oil, sautéing until translucent.
3. Add the beans, tomato paste, wine, hot sauce, bay leaves and water, and bring to a boil.
4. Reduce the heat to medium and cook for 30 minutes.
5. Add the chocolate, cumin and oregano and cook for 15 minutes more.
6. Remove the bay leaves and adjust the texture and seasonings before serving.
This recipe was featured in Kosher Inspired, Issue 2, Febuary 2011. Kosher Inspired is brought to you by Mishpacha Magazine.