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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak 1 lb. of dried black beans in 6 cups water, either by the quick soak method (boil for 2 minutes, let sit one hour) or overnight. | 2. Drain the beans. | 3. Put them in a soup pot and add 8 cups of water. | 4. Add diced vegetables, bay leaf and oregano or Italian Seasoning. | 5. Bring to a boil, then turn heat to simmer. | 6. Cover and simmer until beans are very soft. This might take 2-plus hours. | 7. Stir from time to time and add water if it needs some. | 8. When beans are very soft, add 1/4 cup sherry, 2 teaspoons salt and black pepper to taste. | 9. Simmer another 15 minutes. | 10. Remove bay leaf. | 11. Puree with a stick blender if you have one, or in container of blender jar. (Safety warning: If you use a blender do not fill more than 1/2 full with hot soup and hold the lid on firmly with one hand to prevent volcanic eruption.) | 12. Garnish with avocado cubes or lemon and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	1	lb	dried	1546.7518	282.8605	97.9761	6.441
water	6	cups		0.0	0.0	0.0	0.0
water	8	cups		0.0	0.0	0.0	0.0
carrot	1		diced	29.52	6.8976	0.6696	0.1728
onion	1		diced	44.0	10.274000000000001	1.21	0.11
celery	2	stalks	diced	20.48	3.8016	0.8832	0.2176
bay leaf	1			-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
sherry	1/4	cup		-	-	-	-
salt	2	teaspoons		-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.