Recipe information
Yield
Makes 4 servings
Ingredients
1 1/2 cups dried black beans
4 1/2 cups water
1 medium onion, chopped
1 large carrot, chopped
3 bacon slices, chopped
5 large fresh thyme sprigs
3 garlic cloves
1 bay leaf
2 1/4 teaspoons ground cumin
2 cups (or more) chicken stock or canned low-salt chicken broth
1/4 cup chopped fresh cilantro
Preparation
Step 1
Place beans in large bowl. Add enough cold water to cover beans by 3 inches and soak overnight.
Step 2
Drain beans; transfer to heavy large pot. Add 4 1/2 cups water and next 7 ingredients. Bring to boil. Reduce heat; cover and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes.
Step 3
Working in batches, puree black bean soup in blender with 2 cups chicken stock. Return soup to pot. Stir in chopped cilantro. (Soup can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer, thinning with additional chicken stock if necessary. Season to taste with salt and pepper.
