Follow these steps for perfect results
Dry black beans
rinsed and picked over
Chicken stock
Celery
minced with leaves
Carrots
minced
Onions
minced
Lemon zest
grated zest of
Lemon juice
fresh
Salt
Freshly ground pepper
Lemon
thinly sliced, then slices quartered
Rinse and pick over the dry black beans.
Combine beans in a large saucepan with water to cover by 1 inch.
Bring to a boil over high heat.
Boil for 1 minute.
Remove pan from heat, cover tightly, and let stand for 1 hour to soak.
Drain the soaked beans.
Combine beans in a 5-quart Dutch oven or soup kettle with chicken broth, minced celery, minced carrots, minced onions, and lemon zest.
Bring to a boil over high heat.
Reduce heat to low and simmer, uncovered, until the liquid is just below the surface of the beans and the ingredients are very tender, approximately 2 1/2 to 3 hours.
Using a slotted spoon, transfer soup solids in batches to a food processor and puree until smooth.
Transfer the puree to a large bowl and add in the cooking liquid (or puree solids and liquid together in a blender).
Return the soup to the Dutch oven.
Stir in lemon juice, salt, and pepper and cook over medium heat, stirring constantly, until heated through.
Place a lemon quarter in the bottom of each bowl.
Pour in the soup and serve immediately.
Expert advice for the best results
Adjust the amount of lemon juice to taste.
Garnish with a dollop of sour cream or Greek yogurt.
Add a pinch of cumin or chili powder for extra spice.
Everything you need to know before you start
20 minutes
Can be made 1-2 days ahead.
Garnish with a lemon wedge and fresh cilantro.
Serve with crusty bread or cornbread.
Pairs well with the earthy flavors.
Discover the story behind this recipe
Popular comfort food in Latin American countries.
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